Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
I like onions, chicken, and tomatoes, and perhaps I do tend to overuse them in my cooking. Personally, I don't think so. I record the recipes I make (on this site in fact), and looking through them, the last time I made a recipe with chicken, onions, and tomatoes was more than three months ago. But such was the claim which was advanced when I informed my family of the ingredients found in another dish with the trinity of food! But those of little faith were humbled, for the resultant recipe turned out to be a glorious success with a beautiful array of chicken, onions, and tomatoes. These ingredients melded together perfectly while respecting the tastes of the others, with the chicken's flavor complimented by its companions, and with a warm and comforting taste that invited one to eat more and more of it. It made a splendid centerpiece to an excellent meal and showed that even with similar ingredients, a new and different dish could be made every time.
This recipe is inspired by sautéed chicken with onion and tomato sauce (poulet sauté à la poitevine) from Simply French by Patricia Wells.
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- 2 1/2 lb chicken, preferably multiple pieces with both dark and white meat
- 8 plum tomatoes, peeled and diced
- 4 onions, peeled and sliced finely
- 2 cups white wine
- 6 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup cilantro
- 2 stalks celery
- 1/2 teaspoon coriander
- 1 teaspoon dried thyme
- salt, to taste
- pepper, to taste
- 2 carrots, diced (optional)
- Pour 3 tablespoons of olive oil into a large skillet. Add 2 onions, which have been peeled and diced, and sauté for 5 minutes over medium heat. Then add the peeled and diced plum tomatoes, and sauté for 10 minutes more. Set them asides at the end after seasoning as necessary with salt and pepper.
- In a medium pot, bring the 2 cups white wine to a boil; I used a sweet Moscato, but this can vary depending on your tastes. Cook for 6 minutes until reduced by half, then set aside.
- Salt and pepper the chicken liberally and then in a large skillet combine 3 tablespoons olive oil and 1 tablespoon butter over high heat. When hot, sauté the chicken in batches for 5 minutes on each side, not crowding the pan excessively, until it is browned. Transfer to a platter afterward.
- If sufficient space exists to keep using the skillet, do so. Otherwise, continue in a dutch oven from this point. In any case, discard the fat from the skillet, then add 2 peeled and finely chopped onions, 1/2 teaspoon coriander, 1/4 cup cilantro, 1 teaspoon dried thyme, diced 2 celery stalks, wine, and optionally 2 carrots, and bring to a boil over high heat. When it begins to boil, add the chicken, burying them in the vegetables and liquid. Cook for 20 minutes, until the chicken is cooked through.
- Add the tomatoes and onions from previously into this, and mix together and bring to a consistently high temperature for several minutes. Then move to a colander or sieve and remove excess liquid, and after that place on a serving plate. Serve immediately.
© 2018 Ryan Thomas