This recipe is one of the ones written in my old bible of recipes that has been carted around the world, and sat on the recipe book shelf of every home I’ve had. The recipe is all stained and manky in the book and the writing is a bit hard to read from stains. Sounds attractive doesn’t it – in my opinion all the best recipes in my books are all the stained and manky ones, they are the ones that work the best.
So why this recipe at this time. Simply because I seem to be making it such a lot, three times in the last couple of months. It is one of those ones you can prepare hours in advance, or throw together quickly and whatever the time frame you will have a great dish. It goes with salad, beans, rice, pasta, you name it it will work.
The recipe: 1/4 cup olive oil, 4 large garlic cloves (or use the stuff in the jar), 1 onion sliced, 6 sundried tomatoes, small bunch parsley chopped, some thyme, small slosh of pepper sauce, big handful of rosemary leaves, chicken meat (on or of the bone, thighs/breast/drumsticks, your decision), 1/2 cup balsamic vinegar, 1/2 cup wine (red or white), 1/2 cup water, salt.
Heat oil in pan, add garlic, add onions, tomatoes, parsley, rosemary, thyme, hot pepper sauce. Saute gently for 10 min until really aromatic. Add chicken and brown in the mixture. Add vinegar, wine, water and salt. Stir well. Cover and simmer 45 min turning every 10 min. Watch that it doesn’t burn. Adjust flavoring to suit yourself. I like more rosemary, and lots more sundried tomatoes. Add more parsley just before serving.