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Dr. Lee's Red Wine Chicken Stew

By Roberta Lee, M.D.

3.6

(13)

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Dr. Lee's Red Wine Chicken StewTK

Recipe information

  • Yield

    Serves 2

Ingredients

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

Preparation

  1. 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.

From The SuperStress Solution by Roberta Lee, M.D. Copyright © 2010 by Roberta Lee, M.D. Published by Random House. All rights reserved.
For more information, please visit Dr. Lee's website at The SuperStress Solution.com
TagsStewSoup/StewRed WineWineAlcoholBeveragesGarlicRoot VegetableVegetableTomatoChicken BreastChickenPoultryOnionMushroomMainDinnerDairy FreeGluten FreeNut FreeEasySauteBraiseDutch OvenCookbooks
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