In continuing my "chicken recipe week" this recipe is loosely based on the chicken dish I had made when we were away on our getaway weekend last spring.   A couple of differences, but so good!   This is also a great way to use up the end of summer zucchinis too.
This recipe would work nicely with chicken stock if you did not want to use wine.
2 large bone in free range chicken breasts
juice of 1/2 a lemon
2 Tblsp. Tamari Sauce
4 Tblsp. Olive oil
3 thinly sliced garlic cloves
2-3 inch piece of fresh Rosemary
Remaining Ingredients:
salt pepper, garlic powder, ground fennel
2/3 cup red wine
15 cherry tomatoes sliced
2 large crimini mushrooms, roughly chopped
3 sliced shallots
3 minced garlic cloves
1 Bay leaf
one small zucchini, sliced into quarters, or 1/2 inch pieces
1 Tblsp. butter
Combine the lemon juice, Tamari, garlic, and olive oil in a zip lock bag and add the chicken breasts, seal and refrigerate for a minimum of two hours.
Then heat up a saute pan on medium heat with a good drizzle of olive oil.  Remove the chicken from the marinade discarding the marinade.  Season the chicken with pepper, a sprinkling of garlic powder, and fennel.  Sear the chicken breasts on each side about 3-4 minutes per side, until golden.  Remove to a plate and set aside.  To the pan add in the mushrooms and shallots, sauteing at low medium heat for about 5 minutes.  Add in the garlic, sauteing until fragrant.
Pour in the red wine, bringing to a simmer and scraping up any brown bits.  Add the tomatoes, bay leaf, rosemary, then return the chicken breasts to the pan, lid on, and turn down to a low simmer.
Simmer about 35 minutes.  Then add in the quartered zucchini stirring to combine, return the lid, and simmer another 10 minutes or until the zucchini is tender.
Remove the chicken to a platter, then with a slotted spoon remove the vegetables.
Bring the stock to a good simmer, low medium, and reduce to half.  About 10-15 minutes.  Adjust for seasonings, and add in 1 Tblsp. of butter, swirling to melt.  Pour over the chicken and vegetables, serving with steamed potatoes.  Enjoy!

Ina Gawne

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September 3, 2011