4 skinless, boneless chicken breast halves
Salt & pepper to taste
3 large, red ripe tomatoes
2 Tbs. olive oil
4 large, unpeeled garlic cloves
1/3 c. finely chopped onion
1/2 c. dry white wine
1 bay leaf
1/2 tsp. dried thyme
Sprinkle chicken breasts with salt & pepper. Set aside. Drop tomatoes into a pot of boiling water & let stand about 12 seconds. Drain & peel. Cut away & discard cores. Cut tomatoes into 1" cubes
there should about 3 c. Heat oil in a heavy casserole & add chicken pieces. Scatter garlic cloves around. Cook chicken until golden brown on one side, about 2 minutes. Turn chicken pieces & garlic. Scatter onion around & cook briefly until wilted. Add wine, cubed tomatoes, bay leaf & thyme. Cover closely & cook 10 minutes. Remove garlic cloves &, when cool enough to handle, peel them. Chop cloves & mash them to a paste with the flat side of a knife. Return mashed garlic to casserole. Cover closely & cook 10 minutes. Remove bay leaf & serve.
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