This chicken dish will work wonders during the week when you need something that your kids won’t turn up their noses at. The fresh herbs turn a simple red sauce into a flavorful dressing that give the chicken a real wow factor. Instead of using chicken thighs you can also use thighs, as the dark meat is an excellent source of zinc. This recipe only yields about 2 servings, so you might want to double it to feed those hungry tummies.
4 chicken thighs
1 sprig fresh rosemary
1 sprig fresh sage
1 tbsp chopped parsley
1 clove garlic
2 tbsp olive oil
1/2 c white wine
7oz can chopped tomatoes
1. Rinse the chicken pieces under the tap and pat dry with kitchen paper. Trim off any excess fat. Peel and finely chop the onion. Peel and crush the garlic. Wash and finely chop the rosemary, sage and parsley.
2. Heat the oil in a saucepan. Add the onion, garlic and herbs. Cook for 2 minutes stirring frequently. Add the chicken and brown on all sides. Pour in the wine and let it evaporate.
3.Add the chopped tomatoes, a pinch of salt and a good grind of black pepper. Turn the heat down and simmer for 25 to 30 minutes depending on the thickness of the meat.
4. Make sure the meat is cooked by pricking it with a fork. If the juices that come out are clear, it’s done. If they’re still pink, cook it for a bit longer.
recipe & photo courtesy of Lemon Squeezy