Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup white wine
- 1/2 cup chicken broth
Special Equipment Needed:
- Dutch oven
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a Dutch oven over medium heat.
3. Add garlic and sauté for 1 minute.
4. Add chicken breasts and cook for 3 minutes per side.
5. Add oregano, thyme, basil, paprika, salt, and pepper. Stir to combine.
6. Add white wine and chicken broth. Bring to a simmer.
7. Cover Dutch oven and transfer to preheated oven.
8. Bake for 20 minutes.
9. Remove from oven and let rest for 5 minutes before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information (per serving):
Calories: 230
Fat: 10g
Carbohydrates: 2g
Protein: 30g
Substitutions for Ingredients:
- Olive oil: canola oil, vegetable oil, or melted butter
- White wine: dry sherry or dry white vermouth
- Chicken broth: vegetable broth or water
Variations:
- Add 1/2 cup diced onion to the Dutch oven before adding the garlic.
- Add 1/2 cup diced bell pepper to the Dutch oven before adding the garlic.
- Add 1/2 cup diced mushrooms to the Dutch oven before adding the garlic.
Tips and Tricks:
- Make sure to preheat the oven before adding the chicken to the Dutch oven.
- To ensure even cooking, make sure the chicken breasts are of similar size.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a 350°F oven for 10 minutes.
Presentation Ideas:
Serve with a side of roasted vegetables or a green salad.
Garnishes:
Garnish with fresh parsley or chopped green onions.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested Side Dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting Advice:
- If the chicken is not cooked through, cover the Dutch oven and return to the oven for an additional 5 minutes.
- If the sauce is too thin, remove the chicken from the Dutch oven and simmer the sauce until it thickens.
Food Safety Advice:
Make sure to cook the chicken to an internal temperature of 165°F.
Food History:
Dutch ovens have been used for centuries to cook stews, roasts, and other dishes.
Flavor Profiles:
This dish has a savory flavor with a hint of garlic and herbs.
Serving Suggestions:
Serve with a side of roasted vegetables or a green salad.
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