3x 8 oz skinless grass fed or organic chicken breasts
1x med red onion, thinly sliced
1x red pepper, thinly sliced
1x green pepper, thinly sliced
2x small garlic cloves, minced (smashed)
1/4 tsp. red pepper flakes (or as much as you can handle)
1x 28 oz. tin chopped tomatoes
1x lemon, zested or grated
32 oz. (aka 4 cups/1 qt) chicken broth
1x glass white wine (whatever you're drinking)
2x tbsp olive oil
salt & pepper to taste
1x bay leaf
1x bouquet garni of oregano & thyme
(fresh herbs stacked together, tied with string)
In large pot, saute onions and peppers in two tablespoons of olive oil over med-low heat for 5 minutes. Add minced garlic, sautee for 1 minute. Add chopped tomatoes, chili flakes, herbs, bay leaf and broth. Bring to a boil.
Meanwhile, cut chicken breast in half. Season with salt & pepper. Sear until golden in saute pan over high heat. Add to sauce. Once removed, add wine to same saute pan and cook for 30 seconds and add to sauce. Once liquid has come to a boil, reduce heat to a simmer. Partially cover with lid and cook until chicken is very tender (falling apart), approx. 1-1 1/4 hours. Stir in lemon zest and S&P to taste.
TIPS: If on a calorie controlled diet, omit wine.
For all of you veggies, I tried the recipe with seitan and to my surprise it worked, though I'd recommend cooking it for longer to absorb the flavor.
Whenever possible use Organic ingredients, particularly with meat and dairy products.