This recipe caught our eye because it’s a main dish that’s ready FAST! And it has a favorite ingredient in it – brown ale! We’re always looking for quick meal recipes, so if you got ’em, share ’em! That’s what that comment section is for!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
- 3 tbs olive oil (divided)
- ¼ cup chopped shallots
- 1 lbs cherry tomatoes
- 2 clove garlic, minced
- 3 tbs tomato paste
- 2/3 cup brown ale
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh oregano
- 2 tsp chopped fresh basil
- 1 tbs balsamic vinegar
- ½ tsp salt (plus additional for chicken)
- ½ tsp pepper (plus additional for chicken)
- 1 lbs boneless, skinless chicken (breast of thighs)
- ½ tsp garlic powder
- Rice or pasta for serving
- Preheat the oven to 425.
- In a cast iron skillet heat 2 tablespoon olive oil. Add the shallots and tomatoes, cook until they start to brown, about 5
minutes. Stir in the garlic, then the tomato paste, brown ale, rosemary, oregano, basil, salt and pepper.
- Transfer to the oven, cooking until the tomatoes have broken down, about 15 minutes. Remove from the oven, stir in
the balsamic vinegar. While the tomatoes cook, make the chicken.
- Season chicken on all sides with salt, pepper and garlic powder. Heat remaining 1 tablespoon olive oil in a skillet over
medium high heat. Add the chicken, cook on each side until browned and cooked through.
- Remove from skillet, slice. Plate chicken with tomato sauce for serving. Serve over rice or pasta if desired.
If using chicken breast, filet the chicken pieces to make them thinner. Cut lengthwise so that no piece of chicken is thicker than ½ inch.
Thanks to The Beeroness for this recipe.