My Chicken tomatoes have two enviable trademarks:
They use Chicken Breasts and Fresh tomatoes.
All I did was look in my refrigerator. I had defrosted some chicken breasts with the intention of making my Schnitzel for Shabbos, but probing a little deeper, I found some very ripe tomatoes that begged to be used immediately. I also had a couple King Oyster Mushrooms, Niçoise olives, fresh rosemary and thyme. Bingo! My Schnitzel treat would have to wait, and for now it would have to morph into chicken tomatoes, olives and mushrooms.
Now, this is when I absolutely adore my large Calphalon skillet
And I mean large: about 15 inches round, almost 3 inches deep. Ideal for all stovetop dishes, Tajine style. The resulting dishes are always ideally succulent and saucy.
I do want to use chicken breasts in my chicken tomatoes. Dear chicken breasts detractors, give them a real chance, as in this recipe: you will be amazed how moist they come out!
Although I used King Oyster Mushrooms in this dish, they can be hard to find (I just got lucky and found them) cremini mushrooms will do just great, and in a pinch no mushrooms at all. The fresh tomatoes, not the mushrooms, are essential to my chicken tomatoes.
Because the chicken breasts are very lean, I recommend that you do use the amount of oil I am listing here. I am using 1/2 cup olive oil for 6 large whole chicken breasts, 8 to 10 servings, so, one tablespoon or a little less oil per person: Nothing wrong with that. This must be the amount of fat contained in a serving of dark chicken with no oil added.
Fresh rosemary and thyme are widely available everywhere.
Buy the chicken breasts whole (meaning, double, as shown below). No pounding, this is why they remain so moist. At the end of cooking, I slice the chicken breasts across their whole width, and get about 4-5 long slices. So, two whole chicken breasts give me about 10 slices, serving about 3 guests.
- 1/2 cup olive oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 8 plum tomatoes, diced
- 3 cups small cremini mushrooms, whole (or other good mushrooms you might find, sliced or diced)
- 1 cup pitted niçoise or other good quality olives
- 2 sprigs rosemary, leaves only
- 4-5 sprigs fresh thyme, leaves only
- 2 teaspoons turmeric
- Ground pepper to taste (no added salt) the chicken breasts and the olives are salty)
- 1 cup dry white wine
- 1 cup water
- 6 large whole boneless skinless chicken breasts (if skin on is available, use them and adjust the olive oil to 1/3 cup)
In a large skillet with straight sides, heat the oil. Add the onion and garlic and saute until golden and fragrant. Add the tomatoes and saute about 5 more minutes. Stir in all remaining ingredients except the chicken breasts. Add the chicken breasts in one layer, all the way on top Bring to a boil. Reduce the flame to medium, and cook, covered 30 minutes. Transfer the chicken breasts to a cutting board with a slotted spoon. Check the liquids in the pot: If they are too thin, reduce on high flame until they are thickened to the consistency of maple syrup. Slice the breasts about 1/2 inch thick across their whole width, arrange them in a serving platter, and pour the sauce uniformly over them. Serve hot.