Dr. Lee's Red Wine Chicken Stew

Name: Dr. Lee's Red Wine Chicken Stew
Yield: 4 servings
Ingredients: 1 1 tbsp olive oil; 1 2 cloves of garlic, mashed; 1 1/2 cup chopped tomatoes; 1 2 boneless chicken breasts; 1 1 cup sliced onion; 1 1 cup sliced mushrooms; 1 1 cup full-bodied red wine; 1 1 cup chicken stock (1 cup water plus 1/2 chicken or vegetable bouillon cube); 1 1/4 tsp thyme

From the kitchen of Carly

Tender chicken braises in red wine and stock with mushrooms, onions, and tomatoes, building deep savory flavors as everything softens together. Thyme and garlic round out this comforting, restaurant-quality stew that tastes better the next day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tbsp olive oil
12 cloves of garlic, mashed
11/2 cup chopped tomatoes
12 boneless chicken breasts
11 cup sliced onion
11 cup sliced mushrooms
11 cup full-bodied red wine
11 cup chicken stock (1 cup water plus 1/2 chicken or vegetable bouillon cube)
11/4 tsp thyme

Instructions

In a Dutch oven at medium heat, combine olive oil and garlic and sauté briefly. Then add tomatoes and cook for five minutes. Add chicken breasts, onion, mushrooms, wine, chicken stock, and thyme. Lower heat and cook for 40 to 50 minutes until chicken breasts are done.