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Stewed Chicken with Golden Tomatoes from "New Native Kitchen"
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Savory stewed chicken blending indigenous herbs with French culinary methods.
Ingredients:
  • 3 tablespoons canola oil
  • 6 skin-on boneless chicken thighs
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 yellow bell pepper, seeded and diced
  • 1/2 green bell pepper, seeded and diced
  • 1 New Mexican or Anaheim green chili, seeded and diced
  • 1 small onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 4 fresh sage leaves
  • 2 cups (480 ml) dry white wine
  • 4 cups (960 ml) chicken stock
  • 2 golden heirloom tomatoes, diced (or 1 quart/540g red and golden grape tomatoes)
Instructions:
  • Sear the seasoned chicken in a hot cast-iron pan or Dutch oven with oil until nicely browned on both sides, approximately 4 minutes per side. Set aside once done.
  • Sauté the bell peppers, green chili, onion, garlic, thyme, bay leaf, and sage in the pan until the peppers are soft and the onion is translucent, approximately 5 minutes.
  • Enhance the flavors: Pour in the wine, chicken, stock, and tomatoes. Bring to a boil, then lower the heat. Cover and simmer for 35 minutes until the chicken reaches 165°F (75°C). Taste and season as needed, then discard the thyme sprigs and bay leaf.
  • Serve the chicken with the sauce generously spooned on top for an irresistible presentation.

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