This is a good recipe if you need a great, hearty, home cooked meal in a hurry. It only takes 25 minutes to cook and tastes like you’ve been cooking for two days.
½ pound pearl onions, blanched and peeled
2 tbsp canola oil
2 tsp unsalted butter
6 boneless, skinless Village Grocer Chicken Breasts
2/3 cup white wine vinegar
½ cup white wine
1 1/3 cup chicken stock
2/3 cup tomatoes, cut into medium dice
10 fresh basil leaves
10 new potatoes, cut into medium dice
1 (10 oz) can artichoke hearts, canned in water
1/3 cup mushrooms
2 tbsp corn starch
Season the chicken with salt and pepper. In a large skillet, brown the chicken in clarified butter. Once cooked, remove the chicken from the pan, to a warm platter. Pour off excess fat.
Add the onions, vinegar and wine to the sauté pan and cook over medium-high heat until reduced by half. Add stock, vegetables and basil. Bring to a boil. Return to simmer and cook for 20-25 minutes.
In a small bowl or measuring up, make a slurry by combining the cornstarch with about 2 tablespoons of water. Still until all the lumps are gone.
While the vegetable liquid is simmering, add a bit of the slurry to the pan. Keep adding until the desired thickness is achieved. Add the chicken to allow to heat through. Serve