Braised breast of chicken with tomatoes & garlic.


Even if you don’t enjoy cooking, OR you think you aren’t a good cook (does this sound like you?) you have to try this recipe!  It is so simple and cooking slowly over a low flame for several hours yields a tender, juicy – unbelievable dinner.  I promise!


Chicken breasts – I used organic, skinless breasts (4-6 of them)
2 pounds of fresh tomatoes (if fresh isn’t available use a large 28 ounce can of crushed or chopped tomatoes)
1 large yellow onion, diced
3 cloves of garlic, minced
Chicken broth
Olive oil
Salt & Pepper


In a large, heavy weight Dutch oven over medium heat, pour a little bit of olive oil to brown the chicken.  Once hot, place the chicken breasts in to brown.  Leave the breasts on one side for about 4-6 minutes or until golden brown.  This step won’t cook the breasts through but will brown them to add a nice crust.  Then flip and repeat on the other side.  After that, add the remaining ingredients.  Pour about 1/2 cup of chicken stock in the pan and cover.  Let this simmer for 2-6 hours.  Just keep a watchful eye on the liquid amount in the pan.  Add addition stock as needed.  The chicken will steam and be unbelievably tender.

Serve over rice, pasta or as I’m doing tonight… mashed yams.



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