Chicken: 2 chicken breasts 1 onion, finely chopped 1 ½ cups red wine 1 ½ cups beef broth 1 liter tomato sauce 2 cloves chopped garlic Fresh thyme Fresh rosemary 1 can green queen olives 1 can black Kalamata olives Salt and pepper Brown the chicken and onion in an ovenproof pot. Add the garlic once the chicken is golden brown. Deglaze with red wine, reduce for one minute. Add remaining ingredients and herbs. Place in oven at 325°F for 1 1/2 to 2 hours, until chicken flakes with a fork. Remove herbs and serve chicken with sauce and pasta. Slow cooker option: Place all ingredients in slow cooker and set it on low for 6-8 hours. Remove herbs. Cook pasta and serve with sauce. Enjoy your meal.

Older Post Newer Post