4 chicken breasts
1 yellow onion, sliced in half-moon slices
200g mushrooms, sliced thin
6 cloves garlic, coarsely chopped
1/2 cup red wine
1 can crushed tomatoes
2 tablespoons tomato paste
Salt and Pepper
Potatoes, chopped
Green beans
Pat the chicken dry. Season with salt and pepper. With a tablespoon of olive oil sear chicken on medium high heat 3 minutes each side, until a gold crust forms. Set chicken aside.
In the same pan, sauté onions, mushrooms in olive oil for 3 minutes over medium heat. Add garlic, saute for 1 minute more.
Lower the heat and add wine, crushed tomatoes, tomato paste, salt and pepper. Stir to fully combine. Add some hot water if needed to cover chicken and potatoes.
Place seared chicken and potatoes in the sauce. Simmer 35 minutes uncovered, adding green beans for the last 10 minutes.
Stir in fresh parsley.
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