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Categories:
chicken breasts olive oil ground thyme clove garlic onion zucchini carrot stalks celery tomatoes salt sugar white wine vinegar
Viewed: 10 - Published at: 9 years agoIngredients
- 4 boneless chicken breasts (if chicken is chopped, use only 2 breasts)
- 2 Tbsp. olive oil
- 1/4 tsp. ground thyme
- 1/2 + 3/4 tsp. whole marjoram
- 1 clove garlic, crushed
- 1 large onion
- 2 medium zucchini
- 1 large carrot
- 4 stalks celery
- 1 qt. stewed tomatoes, drained (reserve 1 c. liquid)
- 2 tsp. salt or to taste
- 1 1/2 tsp. sugar
- 2 Tbsp. white wine vinegar
Method
- Steam chicken with thyme, marjoram, 1/2 teaspoon salt, 1 tablespoon vinegar, 1/2 teaspoon sugar and 2 stalks celery.
- Chop veggies into coarse pieces.
- When chicken is just done, remove and discard celery.
- Allow liquid to boil away.
- Add olive oil, garlic and 1/3 of the onion.
- When onion begins to brown, add remaining veggies, other ingredients and cooked chicken. Chicken can be left as whole breasts or diced into small pieces.
- Cook until veggies are tender.
- Strain and reserve liquid.
- Add tomato juice to liquid and thicken with roux or cornstarch to make sauce.
- Serve over pasta cooked with 1/4 teaspoon whole cumin seed.
- Serves 4.
