Chicken breast in red wine and vegetables with tomato sauce
I woke up one day with a bag of frozen peas and some chicken breast that needed to be used urgently. I wasn't in the mood for something complicated, so I put a recipe on the list that I return to from time to time: chicken breast with red wine, vegetables, and a simple tomato sauce. I gathered what I had in the fridge—bell peppers, mushrooms, green onions, and lots of garlic. It turned out to be one of those quick and hearty options, perfect for days when you don't want to think too much. Quick Info Total time: about 45-50 minutes Preparation time: 15 minutes Cooking time: 30-35 minutes Servings: 3-4 Difficulty: easy to medium Recipe type: main course, lunch or dinner, chicken and vegetable recipe Ingredients 400 g peas (I use Bonduelle, but any frozen peas are fine) 2 red bell peppers 1 bunch of green onions 100 g fresh mushrooms 10 cloves of garlic 1 chicken breast (whole, boneless, and skinless) 100 ml dry red wine 1 bunch of fresh dill 3 tablespoons tomato paste oil (for cooking, I prefer sunflower oil here) dried oregano dried thyme salt pepper Preparation Method 1. Prepare the chicken breast: Cut it into suitable pieces, about two to three fingers thick. Wash it and gently pat it dry with a paper towel. 2. Season the meat: Add salt, pepper, oregano, and thyme to taste. I sprinkle everything on both sides and massage the spices into the meat a bit. 3. Brown the chicken: Heat a large pan, add a little oil, just enough to coat the bottom of the pan. Place the chicken pieces and leave them for a minute on each side, just enough to get a light color on the surface. 4. Add the red wine and garlic: Pour the wine directly over the browned chicken and sprinkle two minced cloves of garlic. Let it cook over medium heat, uncovered, until the wine almost evaporates and the meat starts to take on a slight brown color. Turn the pieces occasionally. 5. Prepare the vegetables: While the chicken is cooking, wash the mushrooms, bell peppers, and green onions. Slice the mushrooms thinly, dice the red bell pepper, cut the green onions into rings, and finely chop the remaining garlic. 6. Sauté the vegetables: In a wok or a large pan, heat a little oil. Add the green onions and mushrooms, stir, and keep them on medium heat for about 2 minutes. 7. Continue with the bell pepper, peas, and garlic: After the mushrooms and onions have softened a bit, add the bell pepper, peas (they can be frozen, no need to thaw them beforehand), and the remaining garlic. Mix well and let it cook on low heat for another 5 minutes, until the vegetables are cooked but still slightly crunchy. 8. Prepare the tomato sauce: In a separate bowl, mix 3 tablespoons of tomato paste with a little water, just enough to achieve a more fluid consistency. Season with salt and pepper. 9. Add the sauce over the vegetables: Pour the tomato mixture into the pan over the sautéed vegetables. Stir and let it cook on low heat for 2-3 more minutes, just to bind the sauce. 10. Assemble everything: Place the pieces of chicken on top of the vegetables with sauce (or vice versa, as you prefer). Sprinkle finely chopped dill on top. Why I make this recipe often It's quick to make, the ingredients are accessible and adaptable, and the result is hearty. You don't need complicated pots or special techniques. It's good both hot and at room temperature. Tips and Variations Tips - The chicken breast should not be overcooked at the beginning; it continues cooking alongside the vegetables and sauce. - The oil in the pan is just to prevent the meat or vegetables from sticking; there's no need for a bath of oil. - You can also use thigh meat if you prefer juicier meat. Substitutions - If you don't have green onions, you can use thinly sliced yellow onion. - Dill can be replaced with parsley or you can skip it if you don't like the flavor. - The red wine can be omitted, but the taste will be simpler. Variations - You can add finely chopped carrots or celery during the vegetable stage. - If you want a vegetarian option, omit the chicken and double the amount of mushrooms and peas. Serving Ideas - It goes well with plain rice, boiled potatoes, or even soft polenta. - It can also be served with a summer salad if you want something lighter. Frequently Asked Questions Can I use frozen boneless chicken breast? Yes, just make sure to let it thaw completely and drain it well before cooking. Is the red wine necessary or can I use white wine? It also works with dry white wine, but the final taste will be slightly more delicate. You can skip the wine if you don't want alcohol in the dish. How do I know when the wine has evaporated enough? When the liquid visibly reduces and the chicken starts to develop a slightly golden crust, you can move on. If I don't have tomato paste, can I use canned tomatoes? You can, but it's best to puree them or chop them finely so that there are no large pieces. The taste will be slightly more sour. What if I forgot to add dill? No problem, the dish will still taste good without it. It's just for extra flavor. Nutritional Values Estimate for one serving (out of 4 servings): approximately 300-350 kcal. Protein 27-30 g, carbohydrates 18-20 g (mostly from peas and tomato paste), fats 7-9 g (depending on how much oil you use). The information is indicative and may vary depending on the ingredients used. Storage and Reheating It keeps well in the fridge for 1-2 days in a covered container. When reheating, add a tablespoon of water if it seems too dry. The texture of the vegetables changes a bit, but it remains tasty. I do not recommend freezing it, as the vegetables become mushy.
Preparation
To start, prepare the meat: wash and cut it into pieces, then season with salt, pepper, oregano, and thyme to taste. In a skillet, add a little oil for greasing, add the chicken pieces, and let them cook for a minute on each side. Add red wine and two finely chopped garlic cloves over the chicken and let it simmer until the wine evaporates and the chicken turns a golden color. Preparing the vegetables: while the chicken is cooking, prepare the vegetables. Wash and finely chop the mushrooms, red bell pepper, green onion, and garlic cloves. In a wok, add a little oil for greasing, add the green onion and mushrooms, and sauté for 2 minutes. Then add the bell pepper, peas, and garlic. Let these sauté for about 5 minutes on low heat. In a bowl, prepare the tomato sauce: add 3 tablespoons of tomato paste, a little water, salt, and pepper, and pour it over the sautéed vegetables. Finally, add the finely chopped dill. Enjoy your meal!
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