Red, Red Wine Chicken


Well, there’s been a theme to this week…

Now that I’ve completely lost your attention and I, myself, am swaying back and forth dancing in my seat, let’s talk about the week, shall we?

Red, reeeed wiiiiiiiiine… I could sing that forever.

So, this week was pretty busy! Clients, dinner with an awesome pal, appointments, meetings, and much more. And, while I made some killer Pollo con Calabaza and knocked out a quick and easy BBQ glazed chicken breast with broccoli, there were a few times this week when I felt like I was making “lesser of two evils” kind of better choices.

You know, it happens!

I ordered out three times this week – the most I’ve done since January. Each meal was researched and chosen to not totally blow up my day, but I definitely could have done better if I’d planned out my days to include more cooking. During the amazing time with my friend, I indulged in the most delicious Margherita pizza, accompanied by two fabulous glasses of cabernet. omgs-dfw-food-sixty-vines-margherita-pizza

I’m sure someone is wondering, “Um, okay, Ms. Better Choices. How’d you manage THAT?!”

Well, imaginary smarty pants person, I didn’t eat the entire pizza! I saved half for Bear!

Plus, I immediately wrote down the names of the wine so I could note how far off the road I had ventured – not far, thankfully.

The point is, although I wasn’t making the same types of better choices I’ve been making, I still made better choices, including having a dance party all by myself in our empty garage! And, my two additional pounds lost (27 total now – thank you very much) is proof that you can absolutely continue winning the better choices battle, even when you’re stressed out and surrounded by spectacular wine options.

…Which brings me to my red, red wiiiiiine chicken dinner!

I happened to have about a cup of left-over Faust (doesn’t happen often), and I was looking for a one-pot wonder meal that wasn’t going to keep me at the stove for very long. I was busy after all and needed to return to the computer; so, I surveyed the kitchen and realized I had a winner-winner chicken dinner on my hands!

3 Boneless Skinless Chicken Breasts, seasoned with salt and pepper
2 TBS Olive Oil
5-7 Garlic Cloves, whole
4 TBS Tomato Paste
1 Cup Fresh Parsley, chopped
1 Cup Red Wine, Cabernet
1 Cup Low Sodium Chicken Broth

Preheat oven to 325°.

Chop the parsley and set aside. Using the flat side of your knife and the heel of your palm, give each clove of garlic a good whack and crush the clove. Remove the jackets, and set aside.

In a cast iron enamel covered dutch oven, heat the olive oil on medium-high. Add the whole but smashed garlic cloves to the oil and saute until the cloves are golden brown but not burnt. Remove the garlic cloves from the oil and set aside momentarily.

To the garlic infused oil, add the seasoned chicken breasts and brown on both sides. Add the garlic back to the dutch oven, along with 1/2 cup of chopped parsley.

Add the tomato paste and saute for about two minutes. Then, add the wine and the chicken stock.

Stir to bring the sauce together. Cover with the lid, and bake in a 325° oven for one hour. When the hour is up, remove the dutch oven and place on the stovetop over medium heat. Uncover and remove the chicken breasts from the dutch oven. Be careful not to break apart the meat, as the chicken should be very tender at this point.

Reduce the remaining sauce for about 15 minutes or until reduced by half. Turn the heat off. Using a hand blender, very carefully tilt the pan to blend the sauce. Do this slowly and deliberately, as the sauce is very hot! Serve the chicken over mashed cauliflower (cauliflower head, 1/2 cup chicken broth, 1/2 cup almond milk, and 1 TBS butter or your fav butter sub); pour over the sauce, and garnish with the rest of the parsley.

A single serving of this delectable Red Wine Chicken is under 350 calories! Keep making better choices – even in the face of adversity, stress, red wine, or work! And, eat what you love! You can do this!

Author: Olivia M. Gonzalez

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