Ingredients
Units
Scale
- 4 bone in chicken breasts with skin
- Rub for the Chicken Breast:
- 1 tsp. ground coriander
- 1/2 tsp. black pepper
- Dash of fresh ground nutmeg
- 1/2 tsp. salt
- Juice of 1 lemon
- 4 tbs. olive oil
For the Stew:
- 1/4 lb. fresh string beans
- 2 vine ripe tomatoes - quartered
- 1/4 cup fresh basil leaves
- 1/4 cup fresh Italian parsley
- 1 large red potato
- 3 - 4 cloves of garlic - chopped
- 1 large onion - sliced thin
- 4 button mushrooms - sliced
- 4 baby bella mushrooms - sliced
- 1 Portobello mushroom - sliced
- 2 bay leaves
- 1 tsp. dried oregano
- 1 package of Seeds of Change Organic Mushroom Simmer Sauce
- 2 tbs. olive oil
- Parmesan or Romano cheese for grating
Instructions
For the Chicken:
- Combine the coriander, black pepper, salt, nutmeg, lemon juice and olive oil in a small bowl and stir.
- Rub the chicken down with this mixture.
For the Stew:
- Heat a large cast iron frying pan with 2 tbs. olive oil and place the chicken breasts skin side down to give them a beautiful golden color; turning them over once. This will take about 10 minutes or so on each side. Leave the skin side up when you are finished grilling them.
- Add the garlic, fresh basil, parsley and tomatoes and continue to simmer on low.
- Parboil the string beans and potato. Slice the potato.
- Heat a griddle or large cast iron frying pan with a tablespoon of olive oil and place the sliced potato, string beans and sliced mushrooms to give a little golden color to them and add to the pan.
- Add the bay leaves and dried oregano to the pan and continue to simmer on low.
- Add the mushroom simmer sauce and continue to simmer on low.
- Cover the pan and let cook for about an hour and a half or so.
- Serve with fresh grated Parmesan or Romano cheese.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
