Cherry Tomato, Basil, and Roasted Chicken Stew


Processed with VSCOcam with c1 presetIngredients:

1 bone-in chicken breast

2 cloves garlic, minced

1/2 large onion, diced to 1/4 inch

4 cups chicken stock

1 cup water

2 cups cherry tomatoes, halved

1/2 cup brown rice

1/4 cup torn basil

1/2 cup heavy cream

olive oil

kosher salt

fresh ground pepper

Processed with VSCOcam with f2 preset


Serves 4.

Preheat oven to 425 degrees.

Place the chicken breast on a small baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 25-35 minutes or until golden brown and juices run clear when pierced with a knife. Remove from the oven and allow to cool slightly. Once the chicken is cool enough to handle, remove the meat from the bone and shred into bite-sized pieces. Set aside.

Meanwhile, in a 4-quart dutch oven or saucepan over medium heat, sauté garlic and onions in 1 tablespoon of olive oil until aromatic and translucent. Add chicken stock, water, and rice. Turn the heat up to medium-high and bring the mixture to a simmer. Simmer until rice is almost tender. Stir in chicken, tomatoes, heavy cream and basil. Return to a simmer and cook 5 minutes to soften tomatoes. Season with salt and pepper to taste. Top with additional fresh basil and serve immediately.

Processed with VSCOcam with c1 preset