I opened Lidia Bastianich’s “Mastering the Art of Italian Cooking” (which is the most incredible Italian cookbook I’ve ever owned), and I was ready to prepare one of her chicken dishes. Instead, a few of her recipes inspired me to try something of my own with a few of the ingredients I have in my fridge. The result was a scrumptious, well-rounded, delightful chicken and vegetable dish. And the best part is that I only used one pot (and it was easy!)
Enjoy! (Serves 4)
- 4 chicken breasts (preferably not extremely large breasts, as you would find in chicken raised with hormones)
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 4 cloves of garlic, roughly chopped
- 1/2 onion, sliced
- 2 bay leaves
- 1/3 cup of kalamata olives, roughly chopped
- 14 oz can of diced San Marzano tomatoes
- 1 teaspoon of crushed red pepper
- 1/2 cup of white wine
- 12 oz of green beans
- 1/2 large zucchini, halved and sliced
- salt and pepper
- Brown rice, cooked according to directions.
- Heat butter and olive oil over medium-high heat in a Dutch oven (or something similar). When pan is hot and butter is mostly melted, add chicken (seasoned with salt), and lay evenly on the bottom.
- Add onion, garlic and bay leaves in between and over the chicken. Cover for 5-7 minutes, or until chicken starts to brown.
- Turn chicken, and cover again for 5-7 minutes.
- Add olives, tomatoes, crushed red pepper, and white wine to the pot. Season with 1/2 teaspoon each of black pepper and salt. Turn heat to high and cook for 5-10 minutes, or until some of the wine has cooked down.
- Add green beans and zucchini and a dash of salt. Lightly toss ingredients together until everything is covered with the sauce. Turn heat to medium-low and cover again for about 5-7 minutes, until green beans are tender but not mushy.
- Adjust salt and pepper as desired, and serve over brown rice.