The traditional meat for this easy braise is pork tenderloin. After testing the recipe with chicken I found my guest preferred the recipe with the chicken. My guests found the chicken very moist and tasty. I serve the chicken with long grain and wild rice. I pour the sauce on the chicken as well as the rice,and I put a sprig of parsley on the dish for presentation. I have a few friends that love chicken. Also I wanted to use some of my traditional ingredients piri piri, and the pimento paste in the recipe. I have a passion for wines, and I love cooking with it. Estimated cost: $50.00
Portion size6 servings
1. Heat olive oil, onion, garlic, parsley, and bay leaf in a 6-quart saucepan over stove at med-high heat continuously stirring until tender about 6 minutes. 2. Add the diced tomatoes to the saucepan keep stirring at med-high heat until the tomatoes are tender about 2-3 minutes. 3. Add the chardonnay to the saucepan. Cover and heat to boiling; reduce heat to med-high; add the pimento paste, piri piri, and salt. Heat to boiling; reduce heat cover and simmer for 15 minutes. After 15 minutes taste for salt, add more if needed. 4. Wash the chicken then add to the saucepan after the 15 minutes heat to boiling; reduce heat cover and cook at medium for 30-35 minutes. 5. After 30-35 minutes turn off heat and let the chicken sit for 15 minutes in saucepan. 6. After 15 minutes lay chicken on a serving dish, pour sauce over the chicken and garnish with fresh parsley. Side dish cook rice and pour some of the chicken sauce on the rice.