How to make it

  • Put the onion, carrots, celery & garlic in a food processor & puree. You may need to add a bit at a time, transferring the finished product to a bowl. Add a bit of salt & pepper, set aside.
  • In a large dutch oven or deep pan, heat olive oil. Pat chicken breasts dry with a paper towel and add to the pan. Sprinkle with salt & pepper. Brown quickly, about 3 minutes on each side. Pour the soffritto mixture & half of the wine over chicken, bring to a simmer. Turn heat to medium and add the thyme & bay leaf. Cover and cook for about 20-25 minutes, or until chicken is no longer pink in the middle.
  • Remove the chicken and let rest (at least 5 minutes) on a cutting board. Stir the rest of the wine into the pan and let simmer for 5 more minutes. Remove the bay leaf & thyme.
  • Cut the chicken into bite-sized strips against the grain, and stir back into the sauce. Serve hot over a bed of long-grain rice. Serve the rest of the wine with dinner :)

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  • chuckieb 8 years ago
    This looks lovely! Great picture!
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    " It was excellent "
    mrcooksalot ate it and said...
    OK,,, YUM, this is getting flaged in my recipes as a must try soon dinner. Thanks for the post...
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