Venia's chicken with red wine and Sparoza's spices

April 08, 2020

Chicken with red wine sauce and Sparoza's cooking blends

My friend Venia is a big fan of Sparoza's cooking blends and spices. They remind her of her native Greece, bringing sunny, Mediterranean fragrances to her kitchen. Venia is an elementary school teacher and loves working with families and kids. She has two older daughters and is one of those people for whom the phrase "love through food" is not just a cliché - she really loves cooking tasty, healthy recipes for the people she loves! I had met Venia years ago, when I first moved to Cincinnati, and we always celebrate Easter together. Even though we can't do that this year, we can still share our food virtually!

When she sent me this recipe for chicken in a red wine sauce, enhanced with Sparoza's Cooking Blend with Spices & Orange Zest, I thought it would be a nice, comforting dish for what are definitely uncomfortable times. While we're thrilled to have my daughter home from college (probably more thrilled than she is, given how much she was enjoying her freshman year away from home!), we're less thrilled at having our two older sons working on opposite sides of the globe, with one in San Francisco and the other in London. A hearty plate of warm, comforting chicken was just what we needed - I made it with a salad and some Agrozimi petoura noodles on the side and we all loved it. I hope you do, too! 

 

Ingredients

1lb chicken breast cut in half lengthwise (or boneless, skinless chicken thighs)

1 cup red wine

2-4 cloves crushed garlic, according to your preference

2 cups mushrooms of any kind (I use sliced Baby Bella)

11/2 cups puréed fresh tomatoes crushed (or 1 can puréed tomatoes)

4 tablespoons extra virgin olive oil

salt & pepper to taste

1 tablespoon Sparoza Cooking Blend with Spices & Orange Zest

DIRECTIONS

In a deep frying pan, sauté the chicken in 2 tbsp olive oil, turning on both sides.

When it starts changing color, add the garlic and the wine and make sure the wine covers the bottom of the pan; stir carefully.

Add salt and pepper and turn down the heat to low; cook uncovered for about 15 minutes.

Add the mushrooms, the tomatoes, 2 tbsp olive oil and stir well. Cover and cook for another 10 minutes.

Add 1 tbsp of the Sparoza spices and stir again. Cook covered for another 10 minutes, stirring occasionally.

Serve with any pasta or rice dish and enjoy!



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