There is nothing better for grounding the body and spirit that rich, earthy foods. This dish is both heady and light, the aromatic bite of the red onion and chorizo beautifully contrast to the fresh tang of the roasted tomatoes and basil. I first discovered this version of the dish while working as a waitress in Whistler at Araxi’s, one of the town’s best mediterranean restaurants, and have made it regularly ever since. I used fresh basil in this recipe, and oven roasted the tomatoes for more depth. Though this might seem like a really rich dish, it really only uses about a tablespoon of whole milk/cream per serving. Thickening the sauce with a little bit of flour is the secret to giving it a nice nappe without all the calories. If you have a wheat allergy, you can thicken it with another starch like arrowroot or corn starch.
What you’ll need…
1 Tablespoon olive oil
1/4 cup julienned red onion
1/2 cup sliced cremini mushrooms
1 clove garlic, minced
2 bell peppers, (red and yellow)
1/3 cup fruity white wine or rose
4 chicken breasts, sliced into 1″ chunks
2 chorizo sausages, cut into 1/4 ” medallions
1/2 c whole milk
2 Tablespoons cream
2 teaspoons flour dissolved in 1 Tablespoon cold water
juice of 1 lemon
10 cherry tomatoes
2 tsp olive oil
2 tsp dried herbs de provence
fresh basil
Turn the oven on to broil, and prepare the cherry tomatoes by slicing in half, sprinkling with salt and pepper, herbs de provence, and 2 tsp of olive oil, and placing in a tin pie plate. When the oven is ready, put the tomatoes under the broiler. Meanwhile, get 1 Tablespoon of olive oil heated in a wide bottom saucepan, and when it starts to shimmer, add the onions, sauteeing for a few minutes until is softens, then add the mushrooms. Brown the mushrooms on both sides, then add the garlic and peppers, the wine, and let it cook down a little before adding the chicken and sausage. Cover and cook on medium heat for about 4 minutes, stirring a few times, and when most of the chicken has turned white, add the milk and cream, the flour and increase the heat until the sauce starts to thicken. Cook for another 8 minutes, stirring often to prevent sticking, taste and adjust the seasoning. Add half the lemon juice and taste, adding more depending on how acidic you like it. By this time the tomaotoes should be ready, so pull them from the oven and let cool for a few minutes. Plate the chicken, top with the tomatoes and cut the fresh basil over top.
