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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: "Bella" Sun Dried Tomatoes Recipe Card
Servings: 4
½ cup "Bella" sun-dried tomatoes in oil
½ cup dried shiitake mushrooms
3 pounds chicken, Cut Up
all-purpose flour
3 cups chicken stock, or canned broth
1 cup dry white wine
3 carrot, peel & thickly slice
1 teaspoon fresh parsley, chopped
1 teaspoon dried basil, crumbled
1 bay leaf
1 whole cloves
salt and pepper
2 large tomatoes, coarsel chopped
1 cup whipping cream
rice or noodles, freshly cooked
Soak mushrooms in warm water for 20 minutes.
Pat chicken dry. Dust lightly with flour. Heat oil in heavy Dutch oven oer high heat. Add chicken (in batches if necessary) and cook until brown, turning frequently, about 5 minutes. Drain mushrooms and remove stems. Slice tomatoes and mushrooms and add to Dutch oven. Return all chicken pieces. Stir in stock and next 7 ingredients. Season with salt and pepper. Reduce heat and low. Cover and cook 20 minutes. Add fresh tomatoes; cover and cook until chicken is cooked through, about 10 minutes.
Remove bay leaf and clove. Transfer chicken and vegetables to platter using slotted spoon. Tent with foil to keep warm. Stir cream into liquid in Dutch oven. Boil until reduced to sauce consistency, about 20 minutes. Adjust seasoning. Pour sauce over chicken. Serve immediately with rice or noodles.