Which brings me to this.
Oh my.
Delicious.
Just delicious.
I have nothing more to say.
Ingredients:
1 T. olive oil
1 onion, thinly sliced
3 bell peppers, seeded and thinly sliced
5 cloves of garlic, minced
1 T. tomato paste
1 t. anchovy paste OR fish sauce (fish sauce is made from anchovies)
1/2 cup balsamic vinegar
4-6 boneless, skinless chicken breasts (depends on how many you're serving)
3/4 cup chicken stock
1 t. marjoram/thyme
2 bay leaves
Pinch of red pepper flakes
2 cups of canned, whole tomatoes (San Marzanos are the best)
1 bunch Swiss Chard, roughly chopped
Salt & pepper to tasted
Instructions:
Heat oil in a large skillet over medium-high heat. Add your onions and bell peppers and allow to cook until they are beginning to brown. Add in garlic and stir together, cooking for 1 minute more. Remove from heat.
Now place everything else except the Swiss chard and the salt and pepper into the slow-cooker. Set on high for 6 hours.
If you want less liquid, uncover the slow-cooker about halfway through.
30 minutes before serving, add in the Swiss chard and season with salt & pepper.
Serve over rice, pasta, polenta, or, as we did, sunchoke puree!
I can't wait to eat the leftovers. I think it'd be fantastic as a pasta sauce.
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