This is one of the best chicken dishes I think I've ever had. Seriously. It's one of my new favorites and I'm pretty sure it'll go into 'regular rotation' now. For such a rich and hearty dish, you'd be surprised to know that it is gluten-free, clean and especially lean - coming in right at 300 calories.
Now, mine did require a bit of babysitting but that's because I cooked mine for way longer than the initial hour needed to cook the chicken through. In fact, I left mine to sit for a few hours, which only boosted the already amazing flavors.
I served mine atop some shirataki noodles. Don't know what those are? They're a newer noodle that's made out of tofu and are gluten free and vegan friendly! Plus, they're only about 20 calories in a serving. I did notice that they have a slightly different texture from your general wheat noodle, but it wasn't anything off-putting in my mind. I didn't miss wheat noodles at all!
This chicken would also be good served over rice or even along side (or on top of) some fresh baby spinach or mixed greens.
You could really top this chicken off with any sort of cheese, but I would suggest something italian or mediterranean. I went with feta because it's what I had on hand and well... it's a greek dish - so why not? Toss a fresh basil leaf atop and call it a day.
Kota Kokinisti (Stewed Chicken)
Servings: 4 • Size: Chicken Breast (5 Oz.) + About 1/2 C. Sauce • Calories: 302.9 • Fat: 8.4 g • Carb: 21.3 g • Fiber: 5.2 g • Protein: 35.3 g • Sugar: 6.8 g • Sodium: 323.4 mg
20 Oz. Boneless Skinless Chicken Breast
1/2 Tsp. Ground Cinnamon
Salt & Pepper to Taste
2 Tbsp. Light Butter
1 Small Yellow Onion, Diced
4 Garlic Cloves, Peeled & Smashed
1/4 C. Dry White Wine
1 (28 Oz.) Can Diced Tomatoes (No Salt Added)
1 (14.5 Oz.) Whole Peeled Tomatoes (No Salt Added)
3 Oz. Tomato Paste
Hand Full of Fresh Herbs (I used Rosemary, Sage, Basil & Parsley.)
Salt & Pepper to Taste
Cheese (I used a reduced fat feta crumble.), or more fresh herbs!
Lightly coat the inside of a skillet with non-stick cooking spray and heat over medium-high heat.
While your pan in warming, sprinkle the chicken with the cinnamon and some salt & pepper. Sear the chicken breasts off for 2-3 minutes on each side and set aside.
Heat a large pot (or dutch oven) over medium heat and add in the butter. Once melted, toss in the onion and garlic and cook until softened and browning (careful not to burn it though!)
Pour the wine into the onion and garlic and continue to cook down until nearly all the liquid is gone.
Add in the canned tomatoes and the tomato paste and increase the heat to medium-high again, bringing the mixture back to a boil.
Place the chicken into the bubbling sauce and top with fresh herbs.
Lower the heat, cover and simmer for at least an hour or until the chicken is cooked through, stirring every so often to keep from burning on the bottom.
Season as you go with salt & pepper to taste.
I actually let mine cook for a few hours, adding in additional water as needed to keep from scalding. The longer it cooks - the better!
Once done, remove the fresh herb stems, plate and enjoy!
I served mine with some shirataki noodles and a garnish of feta and a basil leaf.