alive logo

Chicken Meadiatore


    2 Tbsp (30 mL) extra-virgin olive oil
    12 small free-range chicken thighs, skin removed
    1 onion, chopped
    4 garlic cloves, finely chopped
    2 cups (500 mL) brown mushrooms, quartered
    1 red pepper, chopped
    1 small zucchini, chopped
    1 Tbsp (15 mL) dried oregano
    1 tsp (5 mL) dried basil
    1/2 tsp (2 mL) paprika
    1/2 tsp (2 mL) salt
    1/4 cup (60 mL) dry mead
    3 cups (750 mL) tomatoes, skin removed, chopped
    12 small black olives, pitted and chopped


    In large, deep sauté pan heat half the olive oil over medium heat. Add chicken and brown on both sides. Remove chicken and set aside on plate.

    Return pan to heat and add remaining olive oil. Add onion, garlic, mushrooms, pepper, zucchini, and spices to pan. Cook for 10 to 15 minutes or until vegetables begin to brown.

    Pour in mead and deglaze the pan. Add tomatoes and olives and bring to a boil. Immediately reduce heat to low and add chicken; simmer about 40 minutes or until meat is falling off the bone.

    Serve with polenta or brown rice.

    Serves 6.

    Each serving contains:
    265 calories; 29 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 10 g carbohydrates; 3 g fibre; 375 mg sodium

    source: "The Mead Renaissance", alive #351, January 2012


    Chicken Meadiatore




    SEE MORE »
    Strawberry Carpaccio
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.