Time Saving Chicken Pomodoro
Posted on August 30, 2013
There are simple pleasures like chocolate, coffee or a fresh goat cheese that you can rely on year round to pick you up. Then, there are those that Mother Nature makes you wait for, and wait for, until they are just right. And when that season comes, suddenly you are overwhelmed by that flavor you’ve missed for a good portion of the year. Sweet stone fruits, earthy wild mushrooms and of course (the number one answer on the board) juicy ripe tomatoes will stop you dead in your tracks when the time is right.
Well guess what folks? As far as tomatoes go, there’s no time like the present. That means the price is down, the flavor is up and these plump puppies are making the produce aisle more colorful and aromatic than ever. Just imagine what they’ll do for your meals?
O.K., now stop imagining and get back to reality. You’ve still got dinner to prepare. And now that the summer is almost over and kids are back to school, you’ve got less time than ever, right? The good news is that when amazing seasonal veggies like summer tomatoes are available less is always more. Feature them in recipes with minimal ingredient lists, quick cooking times and simple techniques that allow the true flavors to come through.
Truth be told, I got so carried away by my farm fresh tomatoes, that I couldn’t stop cooking with them. Last week alone, I’m pretty sure my family ate some form of tomato (fresh, pasta sauce, soup) every night of the week. So, wait no longer and waste no time. You’ve got the best tomatoes of the year, wanna make something of it?
2 Tbsp. olive oil
1 1/4 lbs. FreeBird chicken thighs, cut into 1-2 inch pieces
salt and pepper to taste
1 large yellow onion, sliced into strips
3 large ripe beefsteak or heirloom tomatoes, diced
1/2 cup white wine
1 cup shredded Italian cheese blend or mozzarella cheese
1 tsp. dried oregano
Preheat oven to 400°F.
Heat oil in a large high-sided sauté pan over high heat. Season chicken with salt and pepper and place into pan to cook for 3-4 minutes without stirring. Stir in onions and cook for 6-7 minutes until onions are golden and softened and chicken is browned. Add tomatoes and white wine, then cover and cook over medium heat for 3-4 minutes. Remove cover, sprinkle with cheese and place in oven for 4-5 minutes until golden. Serve with green salad and some fresh bread or pasta. Serves 4