10 min prep + 25 min cooking time
Had this at Maggiano’s and the wife demanded I make it the next day. By the way, Maggiano’s will accomodate any food/diet restriction and even has gluten-free pasta. The even accomodated all of my family’s allergies without a problem and served delicious food.
This is cheap because you use whatever chicken you find on sale. It’s fast because you don’t debone or pull the skin off or anything. You just sear the chicken, throw it in the pot, de-glaze the skillet and basically make a soup.
The keys to this recipe are…
* Searing the chicken until golden brown (but certainly not cooked through) before putting it into the pot – of course, I like to sear it in bacon grease.
* Adding ample celery
* Adding a good amount of rosemary (and going light on the tyme)
- Season a whole cut up chicken or split chicken breasts (with skin and bones) with Goya Adobo
- In huge skillet with oil, sear chicken on all sides on high heat until browned on all sides
- Place chicken into large, heavy pot
- Add a little (about 1/4 c) broth, beef or chicken, into pot and set to med low heat
- Turn skillet down to med-high and add diced onion, salt and stir constantly
- Add splash of marsala wine (or any red wine or vinegar substitute)
- Add 3+ cloves diced garlic – I always forget this when I’m in a hurry
- Stir to pick up the brown bits in the pan
- Stir in 1 or two 14 oz. cans diced tomato
- Stir in a little tyme
- Stir in loosely chopped rosemary
- Stir in chopped celery (3+ stalks) & carrots
- Stir in 1 cup of water
- Pour contents of skillet over chicken in pot
- Add more water until almost covering all chicken
- Add 3+ dried bay leaves
- Add pepper to taste
- Stir and bring to boil
- Then set to low and cover to simmer for 20-25 minutes
You will have a lot of broth with this recipe, which I suggest stirring into well cooked rice and vegetables for a delicious soup, or using as a base or flavoring for something else.