This recipe was inspired by a Chatelaine recipe. What you should know about me is I NEVER follow a recipe. I peruse and I get ideas and then I make them my own. This was such a big hit all around with the family and it made Momma happy because the kids didn’t even realize the goodness they were eating. As always, try it, tweak it and make it your own. Or, if you love it as is, I’m a happy girl!
4 chicken breasts (I use Chicken Supremes. I’m a tad spoiled because I order all of my meats from a restaurant supplier outside of anything I can find from my local farms.)
1/4 tsp salt
1/4 tsp cayenne (go easy if your kids don’t like hot)
1/4 tsp ground sage
1/4 tsp poultry seasoning
Pinch fresh ground pepper
1 tbsp olive oil
2 cloves garlic, minced
1 celery stalk, diced
1 carrot, diced
1 medium onion, diced
1 medium red pepper, diced
1 227g pkg cremini mushrooms, quartered
1 tsp fresh rosemary, finely diced
1 tbsp tomato paste
1 1/2 cups vegetable stock
1 can/540 ml black eyed peas (I often use black beans and kidney beans)
Method: Preheat oven to 425øF. Line a baking sheet with foil. Spread chicken on prepared sheet; drizzle with a bit of olive oil; sprinkle with salt, sage, poultry seasoning, cayenne and pepper. Roast in centre of oven for 20-25 minutes. COOKING TIP: I flip the chicken about half way and then turn them back over so they get a nice crispy outside.
Meanwhile, in a shallow saucepan over medium-high heat, add oil, garlic, celery, carrot, onion, peppers, mushrooms and rosemary. Cook for 10 minutes, then stir in tomato paste. Add broth and beans. Continue cooking until vegetables are tender, about 10 – 15 minutes. Add chicken and let cook for another 10-15 minutes on simmer.
Serve over basmati rice. COOKING & NUTRITION TIP: I always add raw spinach or arugula under rice or a hot stew to add some green goodness. It will wilt from the heat so there is no need to cook it ahead. So fresh and tasty!
Cheers and enjoy until next time.
AKA Food Lover