Hope everyone had a great weekend! This coming weekend Jen and I celebrate our one-year annivesary! We are headed up to a cabin and I will post the dinner I am making for her on Saturday. Speaking of Jen, she noticed the recipe and cooked dinner for me today. Now guys we all know there is nothing like coming home from work and having dinner at the table which happened tonight (I could smell the dinner when I pulled into the garage). This dish takes an hour and half which I was going to make while Jen was at tennis. I am also working on this recipe for the crockpot but will be a bit longer because I want to make it perfect before I post. So again, you have chicken breast and not sure how to cook it, try this!

Let’s cook!

Spicy Aromatic Chicken

4 chicken breast, with bones and skin

1/2 lemon, cut into wedges

4 tablespoons olive oil

1 onion, chopped

2 cloves garlic, chopped

1/2 cup dry white wine

14 oz can chopped tomatoes in juice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

pinch of sugar

14oz can artichoke hearts, drained

8 black olives, pitted

Rub the chicken breast with lemon.

Heat olive oil in a large dutch oven.

While the oil is heating chop up the onion.

And garlic.

Add the onion and garlic to the dutch oven and cook for 5 minutes, or until softened.

Add the chicken breast and cook for 8 minutes on each side.

Add tomatoes and wine.

Add sugar, cinnamon, cloves, allspice, salt and pepper.

Bring to a boil. Cover with lid, and simmer for 45 minutes. Remove the lid and add artichokes and olives. Let cook for another 10 minutes.

Here is the pot of chicken cooked.

For this dinner Jen made wild rice which is one of my favorites. Now she did let me plate so here is how I plated the dish.

Here is another view.

Here is the close-up:

Jen did a great job and this recipe is one of my MUST TRY meals (I have lunch tomorrow too!)

Happy Cooking!