Healthy Chicken Salad Sandwich Recipe

Chicken Salad sandwiches would have to be one of my favorite classic sammies.  Although when you order from a deli they seem to lose sight that not every single person likes their sandwiches weighted down with tons of mayo.  Don't get me wrong, I like mayo as a condiment (see my cream cheese deviled eggs) just not when my sandwiches are drowning.  

Even if one likes the creamy condiment, it is still loaded with unnecessary fat and calories.  A good way to cut on those extra calories is to substitute mayo for non-fat greek yogurt.  I promise you will never know it's a greek yogurt based sandwich.  I received rave reviews for my southwestern quinoa wrap that also had a yogurt based dressing.

Some of my other favorite chicken salad additions are avocado, bacon, fennel, mango, cranberries, raisins, cheese, grapes and apple among many others. 

What are yours? 

Chicken Salad Sandwich 

Yields 5-6 sandwiches

Recipe Created by Epicurean Mom

Ingredients:

2 cups shredded chicken, I used rotisserie chicken

1/3 cup non-fat greek yogurt, I used 0% fage

1/4 cup reduced fat mayo

1/2 cup shredded carrot 

1/3 cup sugar snap peas, shelled

1/4 cup chopped green onions

3-4 stalks asparagus, rinsed well and shaved

1/3 cup chopped red onion

2 stalks celery, coarsely chopped

1/4 cup coarsely chopped sliced almonds

Salt and pepper to taste

Baby arugula or any other greens (optional) 

Sliced whole wheat bread

Preparation:

Combine all ingredients, except greens, in a medium bowl.  Stir until thoroughly combined.  

Spread greens over the top of the bread, top with chicken salad and cover with another slice of bread.  Cut in half and serve.

Chicken Pot Pie {Recipe)

Years ago I asked my husband If he liked chicken pot pies.  He promptly replied "Well, they are not my favorite.  I remember, as a child, eating the frozen pies and they seemed rather salty and full of MSG."  I quickly replied "Oh NO, homemade pies are completely different than frozen store bought pies"  He, of  course, loved it! 

I just love the smell of pot pies in the oven.  The entire house fills with the exquisite savory smell of chicken swirled with peas, carrots and onions mixed with the dainty aroma of the buttery pastry!!  It's probably one of my favorite kitchen smells!  There's a reason why it's called 'Comfort Food'! 

Recently a friend that I've connected with through a non-profit that I volunteer for, PEP (Postpartum Education for Parents), tore her ACL.  All her friends band together to create a 'Care Calendar' for her. A 'Care Calendar' is a way for friends and supporters to help bring meals or childcare for someone in need.  

It's so helpful and important to have friends/community members that will come to the aid of those that need it.  It takes a village to help raise kids regardless of a tragedy or not. To think of those that are injured or sorrowful and need companionship or help is beyond my comprehension.

Most of us (bloggers or not bloggers) have seen the tragedy with Jennie's tragic loss in Jennie's Kitchen.  To be helpless and lost is unmanageable.

How better to help is to offer donations to Jennie's Fund, through Bloggers without Borders.  Such an amazing cause and a great way to give back!

Immediately after signing up for my friends 'Care Calendar',  I knew I had to make a comforting chicken pot pie.  It's a family and kid pleaser!

Most like to skip on the homemade crust and buy store bought.  Why?? It's the easiest to prepare and tastes beyond any store bought.  Take the 5 minutes and make homemade crust, you won't regret it....promise!!


Chicken Pot Pie
Pot pie recipe adapted from Ina Garten
Butter crust by Epicurean Mom
Makes 5-6 6-inch pot pies 


Ingredients  


For Filling:
2 whole chicken breasts, bone-in and skin on (4 split)
3 1/2 tablespoons olive oil
Sea salt
Fresh ground pepper
4 cups chicken stock, homemade or store bought
2 teaspoons better then bouillon (chicken)
12 tablespoons unsalted butter
2 cups chopped yellow onion, about 1 large onion
3/4 cup unbleached all-purpose flour
1/4 cup heavy cream
2 cups course chopped carrots
2 cups sliced celery
1 (10 ounce) package frozen peas
1/4 cup chopped parsley

For Crust:
1 3/4 cups unbleached all-purpose flour
1 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into cubes
1/3-1/4 cold water
1 egg and 1 tablespoon water (for egg wash)

Preparation


For Filling:
Preheat oven to 350 degrees.

Place chicken breasts on a baking sheet drizzle with olive oil on both sides massage into chicken. Sprinkle with salt and pepper and bake for 30-40 minutes, until cooked through.  Let cool then cut the chicken into large cubes.

In a saucepan heat the stock and bouillon, until almost boiling, simmer.

In a large dutch oven melt the butter over med-low heat, add the onions. Cook until soft and translucent, 7-10 minutes.  Stir in the flour, continuously stirring until thickened.  Pour the warm stock mixture into the dutch oven.  Simmer over low heat until thickened, about 3 minutes.  Stir in heavy cream, salt and pepper.  Add the chicken, peas, celery, carrots and parsley.  Mix until well combined and take off heat.

For Crust: 
In a food processor, combine flour, salt, and cubed butter.  Pulse until flour mixture looks mealy.  While food processor is running pour cold water, in 1 tablespoon increments, until the dough just comes together.  Be sure not too add too much water or the dough will be soggy.

Assembly:
Preheat oven to 375 degrees.

Pour the filling, evenly between ovenproof bowls.

Lightly flour sil pat, or any surface.  Divide the crust into 5-6 pieces (depending on how many pot pies you need.)  Roll out each piece into a 8-inch circle.  Place each dough circle over filled bowl and crimp the sides and trim the edges.

Whisk the egg and 1 tablespoon water and brush on the top and edges of pot pies.  Make 3 slits on the top and bake for 45 minutes-1 hour, until golden brown and the filling is bubbling.Jennie's Fund

Bbq Chicken Salad

We have a wonderful cafe, Jeannine's, here in SB that has the most wonderful coffee, pastries, soups, sandwiches and salads. One of my all time favorite salads is their Mexican bbq chicken salad. It's light and extremely flavorful! I picked the salad apart one day while eating it and came up with the "recipe", or my version at least. 

Serving size: 3

Ingredients:

1 head shredded romaine lettuce

1 head shredded red leaf lettuce 

1 can black beans

2 ears of fresh shucked corn

3/4 cup finely shredded monterey jack cheese

1/2 -1/4 cup jicama sliced into 1/2 pieces

1 lb boneless skinless chicken breast 

3 white corn tortillas

1/4 cup olive oil + more to drizzle over corn 

1/8 tsp cayenne

1/8 tsp paprika 

1 avocado sliced

1/2 cup Bbq sauce plus more to garnish salad

Ranch dressing

Preparation:

Preheat oven to 375 degrees.

Clean chicken breast and place into a large plastic ziplock bag. Pour 1/2 cup bbq sauce and let marinade in the fridge for up to 30 min.

Mix olive oil, cayenne and paprika in a small bowl. Brush the olive oil mixture on both sides of each of the tortillas. Stack tortillas on top of each other. Spray a baking sheet with olive oil. Cut tortillas in 1/2 in width and 1 1/2in length pieces and place on baking sheet. Try not to overlap the tortilla pieces. Place in oven for about 7-10 minutes. Turn tortilla pieces over halfway through cooking time. Take out of the oven and set aside. Do not turn oven off.

Place shucked corn drizzled with olive oil on a lightly oiled baking sheet and roast for 10-15 minutes. Just until corn is slightly browned. Set aside.

Heat and prepare grill on med-high heat. Place chicken on grill and slather with remaining bbq sauce. Grill for about 7-10 minutes each side. Set aside in a sheet of aluminum foil. 

Drain black beans and place in a small sauce pot and simmer for 5-7 minutes. (You can always skip this step but I like my beans slightly cooked.) 

Place lettuce, corn, black beans, jicama in a large salad bowl toss with desired amount of ranch dressing. Place lettuce mixture on plate sprinkle 1/3 of cheese, 1/3 of tortilla strips, chicken and top with a few slices of avocado. Drizzle bbq sauce on top and enjoy!

Chicken fajitas with a chile and cheese rice

Fajita Ingredients:

• 1 cup minced cilantro leaves, plus extra for garnish. (I used 1/2 cup cilantro. I'm not a big cilantro fan.)
• 1/4 cup fresh lime juice
• 1/4 cup low-sodium chicken broth
• 3 scallions, cut into 1-in pieces
• 2 cloves garlic (although I ALWAYS go heavy on garlic!!)
• 1 jalapeno, seeded
• 1 Tb honey
• Salt for taste
• 1 1/2 lbs boneless skinless chicken breast
• 1 red onion skinned and cut into 1/2 rounds
• 1 orange and 1 yellow bell peppers , quartered, seeds removed
• 1 ripe avocado
• 1 1/2 tsp olive oil
• 1/8 tsp ground cumin
• 1/8 tsp ground coriander
• 1/4 greek yogurt ( I used fage)
• 6 corn tortillas

Preparation:

• Place cilantro, lime juice, broth, scallions, garlic, jalapeno, honey and salt in a blender, puree until smooth. Reserve 2 Tb ; do not wash out blender.
• Place chicken breast into a bowl and the peppers and onions in a another. Divide the remaining cilantro mixture evenly between the chicken and the pepper/onion mixture. Toss well to coat; let stand for at least 3 min at room temp.
• Add avocado, 1/2 cup water, and the reserved 2 Tb cilantro sauce to blender. Puree until smooth and season with salt and pepper, set aside.
• Heat oil in skillet set over med heat until hot. Add cumin and coriander and continue to cook until fragrant, about 30 sec-1 min. Pour the spices over the yogurt and set aside for the flavors to blend.
• Preheat grill on med-high. Oil grates and grill chicken for about 12-15 and grill the veggies for about 5-8. 
• Let chicken rest for 10 min before serving. Place tortillas on grill until warmed.

Rice Ingredients:

• 2 Tb olive oil
• 1/4 large white onion
• 1 cup lon grain white rice
• 2 cups chicken broth
• 2 ears corn kernels removed
• 1 tsp salt
• pepper
• 2 poblano (pasillas) chiles, charred, seeded, peeled, stemmed
• 1 cup sour cream
• 1 cup monterey jack cheese

Preparation:

• Heat oil in med size skillet over me-high heat. Add onion until translucent, about 5 min. Add rice and cook until rice is opaque, about 10 min. Stir in the chicken broth and the corn kernels, then season the broth with salt and pepper, to taste, Bring mixture to boil. Reduce the heat to me-low heat, cover, and simmer until rice is tender, about 15 min.
• Preheat broiler. Using a fork. fluff the rice and stir in the chopped chiles, 1/2 sour cream, 1/2 cheese. Transfer rice to a 8 by 8 baking dish. Drizzle with remaining sour cream and sprinkle with remaining cheese. Broil until top is browned about 5-8 min. 
• Place onion/pepper mixture in the tortillas followed by the chicken topped with the fage and guac and sided with the rice.

Recipe Adapted from Food Network

Chicken Shawarma

This recipe is delish!!!!! I definitely recommend trying this! The curry garlicky sauce for the chicken is to die for! I modified the sauce a bit to make it more of a tzatziki sauce. I found the recipes version was a little bland but with the modifications it was perfect! 

Ingredients

chicken:

2 Tb fresh lemon juice

1 tsp curry powder

2 tsp extra virgin olive oil

3/4 tsp salt

1/2 tsp cumin

3 garlic cloves, minced (I always go heavy on garlic)

1 lb boneless skinless chicken breast (Cut into 3 in pieces)

Sauce:

1/2 cup 2% fat  greek yogurt (I used fage)

2 Tb Tahini

2 tsp fresh lemon juice

1/4 tsp salt

1 garlic clove, minced

My sauce:

Follow above recipe except use only 1 Tb tahini

2 Tb cucumber, julienne and then chopped

2 tsp olive oil

2 Tb sour cream

2 tsp dill 

1Tb vinegar

Remaining ingredients:

2 pitas

Red butter leaf lettuce

Sliced Tomatoes

Preparation: 


pre-heat grill to med-high heat.

To prepare chicken, combine 6 first ingredients in a med-bowl add chicken and let stand at room temp for 20 mins.

To make sauce, Combine all instructed ingredients

Place chicken on grill and cook until done (about 6-10 mins) and place pitas on grill until warm.

Serve and enjoy!!!

Recipe adapted from Cooking Light

Chicken and Porcini Mushroom Fettuccine

One of Bill's very good friends, Peter Doctors, went camping at Yosemite and brought us back a beautiful large porcini mushroom. I was mulling over recipes that would be great with a porcini and thought a fettuccine would be perfect! This recipe isn't exact. I was throwing things in and didn't keep good track of the measurements.

Ingredients:

2 chicken breast halves, cubed

3/4 cup olive oil

1 very large porcini mushroom or 2-3 medium sized 

5 cloves garlic, chopped

1lb fresh fettuccine noodles (I unfortunately don't have a pasta maker so I used Lazy Acres fresh noodles)

1/2 cup grated parmesan cheese

1/2 cup white wine

zest of one lemon

2tb butter

1/4 cup cream

Sea salt

Fresh ground pepper

Preparation:

Heat 3Tb of olive oil in a large skillet over med-high heat. Add the chicken and cook until browned and thoroughly cooked set aside. In the same skillet add the mushrooms, a large pinch of salt and shake a generous amount of 21 seasoning salute (I use this seasoning on almost everything. It's a perfect blend of spices! If you don't have it I suggest you go get it from Trader Joe's.)  Saute the mushrooms until they release their liquid and start to brown. Stir in the garlic and cook 1 more minute. Add the white wine and cook for about another 2 minutes, or until the wine is reduced by 1/4.  Remove from heat and set aside. 

Bring a pot of water to a boil. Salt the water generously and cook the fettuccine about 3 minutes. Drain. Over low heat warm the mushrooms and add the fettuccine. Stir in the salt, pepper, chicken, cheese, lemon zest, butter and the remaining olive oil. Then stir in the cream. Garnish and serve! 

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast w/Asparagus Risotto

Boy, is it hard to get things accomplished with two little ones! I'm finally posting the chicken recipe I blogged about a week ago. I find the stuffing keeps the chicken very moist and bursting with flavor! A trick I like to use when pounding the chicken is to lay the breasts between two sheets of parchment paper and beat them with a heavy cast-iron skillet. Be sure not too beat too thin, it can tear holes in the breasts. Enjoy!

Ingredients
3 tablespoons olive oil, divided

1/2 cup chopped red onion

3/4 cup chopped marinated artichoke hearts

1/2 cup chopped marinated sun-dried tomatoes

1/2 teaspoon salt

1/2 teaspoon fresh cracked black pepper

2 tablespoons minced garlic

1/2 cup white wine, divided

3 tablespoons butter, divided

1/4 cup grated Parmesan

1/2 tablespoon finely chopped Italian parsley leaves

4 boneless, skinless chicken breasts

Preparation
In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.

Remove from the heat and allow to cool before stuffing the chicken breast.

Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.

Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.

Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.

Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

Asparagus Risotto

Ingredients
1 pound asparagus

3 tablespoon plus
1 teaspoon butter

1/2 cup chopped shallots

1 cup arborio rice

1/2 cup dry white wine

About 3 1/2 cups chicken stock

1/2 cup grated parmesan cheese

salt and pepper to taste


Preparation


Wash and break off last 1 1/2 in of the asparagus spears. Cut into 1-1 1/2 inch pieces (tips longer, base shorter). If your asparagus is especially large, cut into smaller pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. Use a slotted spoon to remove the asparagus to an ice bath to shock the asparagus into a vibrant green color and to stop cooking. Drain the ice water and set aside.

In a 3 or 4 quart saucepan, heat 3 tablespoon butter on med heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated. 

While the shallots and rice are cooking, bring the stock to a simmer in a separate saucepan. 

Add the wine to the shallot and rice mixture. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little broth at a time, until the rice is tender but still slightly firm to the bite, about 15-20 minutes. Remove from heat. 

Gently stir in the parmesan cheese, the remaining 1 tablespoon butter, and the asparagus. 

Add salt and pepper and serve immediately.

Zesty Fiesta Salad w/a Chipotle Ranch Dressing

 This is a quick, easy and very delicious salad! I highly recommend it!

Ingredients

2-4 chicken breasts teriyaki style: 1 cup honey, 1 cup soy sauce, dash of garlic; marinade overnight. Right before you make the salad, bake chicken @ 350 for 25 minutes. Cut into cubes.

(Mix the following in a large bowl)
Chicken Cubes

2 cans black beans
2 white corn cobs- Cook them for about 2 minutes and shave off the corn kernels
1 cucumber, chopped
2 avocados, chopped
2 tomatoes, chopped
1 of each, red and yellow pepper, chopped
1/2 red onion, chopped
2 fresh limes squeezed over the top of ingredients
3 TB. red wine vinegar

(Set Aside)

1 head of lettuce- Chopped
1 bag lime tortilla chips

Dressing  

2 Chipotle chiles in adobo sauce, more if you like it really spicy!

1-2 Teaspoon adobo adjust sauce to taste and adjust heat

1 Tablespoon fine chopped onions

1 Teaspoon clove garlic, finely minced 

1/4 cup mayonnaise

1/3 cup sour cream 

1/2 cup ranch dressing 

1 teaspoon lime juice 

1/4 teaspoon ground cumin

Salt & Pepper to taste

(Mix all ingredients together and refrigerate for a few hours before serving)

Preparation
Place chips on the bottom of plate follow with lettuce, veggies/chicken mixture, and top with ranch dressing.

Macadamia Nut Chicken & Mango-Pineapple Relish with a Mache, Cherry & Gorgonzola Salad

We have had the most spectacular weather in Santa Barbara lately and it has put me in the mood for warm weather food. I love this recipe since it calls for a mango-pineapple relish as opposed to salsa. I think cooking the fruit really brings out the flavors and compliments the chicken wonderfully! I paired it with a Mache, Cherry and gorgonzola salad. It was the perfect combination!

Mache salad recipe follows after the Macadamia Chicken.

Macadamia Nut Chicken with Mango-Pineapple Relish
Adapted from Coastal Living
1/2 cup soy sauce
1-1/2 Tablespoons brown sugar
1 Tablespoon mirin (Japanese rice wine)
1 teaspoon minced fresh ginger
1 garlic clove, minced
5 Tablespoons olive oil, divided
4 skinless, boneless chicken breasts
Salt and Pepper
1 cup macadamia nuts, finely chopped (take your time to chop these, you do not want large pieces)
3/4 cup panko (Japanese breadcrumbs)
2/3 cup all-purpose flour
3 large eggs, lightly beaten
2 Tablespoons butter

Relish:
1 cup mango or papaya, diced
1 cup fresh pineapple, diced
1/3 cup sugar

Whisk together soy sauce, brown sugar, mirin, fresh ginger, garlic and 1 Tablespoon olive oil.  Sprinkle chicken with salt and pepper and place in a large heavy-duty-zip-top plastic freezer bag.  Pour marinade over chicken; seal bag, turning to coat chicken.  Marinate for at least 1 hour.

Meanwhile, combine mango, pineapple and sugar in a medium heavy saucepan.  Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. 

Combine macadamia nuts and panko in a shallow dish.  Place flour in a separate shallow dish; place eggs in another shallow dish.

Preheat oven to 400 degrees.  Remove chicken from marinade.  Dredge chicken in flour, and dip in eggs, shaking off excess.  Dredge in crumb mixture.

Heat 2 Tablespoons oil and 1 Tablespoon butter in a large skillet over medium heat until butter melts.  Cook two chicken breasts over medium heat for 2 minutes (do not burn); turn and cook 3 more minutes or until golden.  Transfer chicken to a lightly greased jellyroll pan.  Repeat procedure with remaining 2 Tablespoons oil and 1 Tablespoon butter.

Bake at 400 degrees for 17 minutes or until chicken is done.  Serve with Mango-Pineapple relish.

Mache & dried Morello Cherries, with Walnuts, Gorgonzola Cheese & Sherry Vinaigrette

Salad:

4oz Mache or Mache Mix ( I used Mache Herb Mix)

handfull of Morello Cherries

4oz Gorgonzola Cheese or any other cheese you prefer

1/2 cup Walnuts 

Vinaigrette:

1Tb Sherry Vinegar

2Tsp finely chopped Shallot

4Tb extra virgin olive oil

Sea Salt & Fresh ground pepper

Leftover Chicken Mozzarella Sandwiches

A very yummy way to eat up your chicken leftovers without having the same exact meal the very next day is to make sandwiches. I used the leftover chicken and peppers from our dinner on Monday night to make basil mozzarella sandwiches! I was going to make my own sun dried tomato pesto sauce but I happened to be at our local organic grocery store, Lazy Acres, and saw they had their own fresh homemade sun dried tomato pesto sauce. Needless to say it cut back on a lot of time just using their delish pesto!



Chicken Mozzarella Sandwich:

Ingredients

• 1/4 cup (about 2 ounces) sun-dried tomato pesto
• 2 tablespoons fat-free mayonnaise
• Chicken breast leftovers
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 (8-ounce) loaf ciabatta
• 6 large basil leaves
• 3/4 cup (3 ounces) chopped part-skim mozzarella cheese
• 1/2 cup bell pepper leftovers
• 1 large tomato, thinly sliced

Preparation

Combine pesto and mayonnaise in a small bowl, stirring to blend.
Preheat broiler.

Cut ciabatta in half horizontally. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 3-5 minutes or until cheese melts. Pop the top of the ciabatta bread in the broiler for the last 2 minutes. Arrange bell pepper and tomato over cheese and cover with top half of bread. Cut in half and enjoy!

Poulet Basquaise

On Sunday Kyla and I went to the Farmers Market in Camino Real and found some amazing Tulips and Poppies. The yellow tulips, also called Washington Triumph Tulip, produces a bright yellow bloom with a stroke of bold red down the center of each petal. It's slightly hard to see since the yellow tulips aren't in full bloom but they are so beautiful and elegant! Both Bill and I love them so much we are going to order some bulbs to plant at the Holly Rd House.



We also love to do most of our food shopping at the Farmers Market. Kyla helped me pick out some veggies for this weeks dinners. Last night I made Poulet Basquaise, a french chicken dish. I have found cooking chicken breast with the bone in makes for more tender and juicy breasts.


Here's the recipe:

Poulet Basquaise

Adapted from the Les Halles cookbook by Anthony Bourdain with a few of my own addditions added.

1 whole chicken (I used 3 chicken breast halves with the bone in instead)
salt and black pepper
pinch of cayenne pepper
2 tablespoons olive oil (I used garlic olive oil that I got from Il fustino)
1 tablespoon butter
2 garlic cloves minced
2 red bell peppers, cut into fine julienne
2 green bell peppers, cut into fine julienne
1 onion, thinly sliced
20 ounces canned plum tomatoes
½ cup white wine
½ chicken broth ( I used low sodium)
½ cube chicken bouillon (I used the better then bouillon chicken base)
3 springs of flat parsley, finely chopped
2 cups brown sprouted rice ( I cooked my rice with low sodium chicken broth rather then water. It gives it much more flavor!!)

Season the chicken all over with the salt, pepper, and cayenne. Heat a large pot over medium-high heat and add the oil. When the oil gets hot, add the butter. Once the butter has foamed and subsided, add the chicken, skin side down, and brown on that side only. Remove the chicken with tongs and set aside on a plate.

Add the peppers, garlic and the onion to the pot and reduce the heat to medium low. Cook for about ten minutes before adding the tomatoes. Now cook until the liquid is reduced by half. Stir in the wine, scraping the bottom of the pan with a wooden spoon to get up all of the goodness. Cook until the wine is reduced by half, then add the chicken broth and the bouillon cube.

Return the chicken to the pot, making sure to also add all of the juices from the plate where it’s been resting. Cover the pot and allow to cook on low for about 25 minutes. Remove the chicken to the serving platter.

Once the chicken is removed, increase to high heat and reduce the sauce for five minutes. Season with salt and pepper and add the parsley. Pour the sauce over the chicken and serve immediately with the rice.