Chicken With Tomatoes. Lots and Lots of Tomatoes.

So what do you do when you have tomatoes piling up on your counter top? Just what are you to do with all of them? They taste delicious with salt and pepper, yes, but you know what they say, chicken is the spice of life! (Actually, I don't know anyone at all who says that. I think I made it up. Just bear with me.) So the obvious answer is to combine the two into a delicious soup-like mixture that does not photograph well. I promise it looks better in person. So, just don't judge it. It's very sensitive about its looks.


Be nice. It's pretty on the inside. Also, delicious on both the inside and outside.


Ingredients: Chicken, Tomatoes, Flour, Butter, Onion, Garlic, White Wine, Chicken Broth (or Stock), Salt, Pepper, Parsley, Basil (the last two are only for people who like parsley and/or basil. And for people who like flavor.)


We've got a whole chicken, so we have to cut it up first. Yes I know I am not doing a very good job of it. I am not a professional chicken cutter. Don't judge me. Just focus on the pretty knife. And the pretty, pretty raw chicken. (just an FYI, it helps to talk to the chicken while you are cutting it up. I promise.)
You could use chicken breast if you wanted to take the easy way out. Just cut it into strips.


Now melt some butter and take a picture of it at a funny angle.


And brown that chicken. You brown it good. Brown it like its never been browned before.


Then right away throw some onion in there, and get it cooking. Don't forget to scrape up all those tasty chicken bits from the bottom of the pan.


While that's cooking, cut some tomatoes. Lots and lots of tomatoes. More than you think you will need, because then you can add some at the end. For that fresh tomato flavor!

Add flour and garlic, whisk in white wine and chicken broth, blah blah blah, lets get to the good part.

Put about half the tomatoes in there. That's not half of the tomatoes, it's a few tomatoes, the rest came later.

Then add the chicken and salt and pepper. Hoorah for chicken! Now cover and simmer for about half an hour or until the chicken is tender. Tender and delicious.


This is what it will look like. All bubbly and delicious like. Add the rest of the tomatoes. Plus some more. Now is when you salt and pepper to taste along with some fresh parsley and basil. Then you restrain yourself from eating it all from the pan by using the excuse that you are trying to get the salt and pepper ratios just right.


And then you put it in a serving dish and perhaps garnish it with more tomato and parsley. Then tell it that it is very pretty and photogenic.
Now you can eat it.

Chicken and Tomatoes
3 tablespoons butter
Chicken or chicken breats size and amound depends on how many people you want to feed
2 tablespoons chopped onion
1 tablespoon flour
1 clove garlic, minced
1/4 cup dry white wine
1/2 cup chicken broth
2-3 cups tomatoes, more if you like them more
salt and pepper, to taste
fresh chopped parsley and/or basil

Heat butter over medium heat in a large heavy skillet. Add chicken and brown on all sides; remove chicken. Add onion to the skillet, saute for about 3 to 4 minutes, stirring occasionally. Add flour and garlic, stir until well blended. Whisk in wine and chicken broth; continue to cook, stirring constantly, until sauce is thickened. Add about half of the tomatoes, salt and pepper, and browned chicken. Cover and simmer for about 20 minutes, or until chicken is tender. Simmer uncovered for aobut 10, or until the sauce is thickened. Unless you like runny sauce. In which case, don't. Add the rest of the tomatoes to the skillet. Serve, and eat.