This remarkably easy dish is also remarkably tasty. It can be expanded in a straightforward manner so it’s great if you’re having a crowd. I’m told this dish is Middle Eastern but I’ve never seen a recipe for it or even been given any other name for it than the one you see above.
Chicken with fresh herbs
Serves four
4 chicken breasts (or an equivalent amount of cut-up fresh chicken)
2 Tbsp. cooking oil
1 large onion, peeled and chopped
4 cups beef stock (yes, beef)
2 cloves garlic, peeled, crushed, and minced (optional)
4 cups fresh minced parsley, mint, basil or a combination (I usually use 3 cups parsley and a cup of mint with maybe a sprig or two of basil)
Salt and pepper to taste
- Saute the chicken in the oil over medium heat n a pan with a lid large enough to hold all of the ingredients and brown it on all sides.
- Stir in the onion and optional garlic and saute briefly (really just enough to moisten it with the oil).
- Add the beef stock.
- Dump the minced herbs on top of the chicken.
- Cover, reduce the heat, and simmer for one hour or until the chicken is completely cooked. This dish should be pretty soupy so add more stock if necessary.
- Serve with plenty of pita bread for sopping up juices.
