" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak
I have to admit I am getting tired of winter and all that goes along with it.
The illnesses that have gone through our household, the freezing temperatures and dry winter air all has me yearning for spring. I have been seeking refuge in my kitchen as hovering over a warm stove creating comfort food for my family chases away the winter blues for me. This dish is comfort food at it's best. You can use any cut of chicken you wish, I used breasts here.
The sunny flavours of the Tuscany region all come together here with the tomatoes, olives and Italian herbs. You can serve this on its own with warm ciabatta bread or add herbed boiled potatoes and a spinach salad for a heartier meal.
Lets hope spring arrives really soon..meanwhile keep warm in the kitchen!
Chicken Tuscany - ~olive oil
- 8 skinless bone in chicken pieces such as breasts, thighs or drumsticks.
- 3 cloves of garlic minced
- 1 each large carrot, celery rib and onion diced
- 1/2 cup of grape tomatoes
- 2 bay leaves
- 1 can of white kidney beans drained and rinsed
- 1 tbsp parsley
- 1/2 cup of pitted black olives (optional)
- 2 tbsp Italian herb seasoning
- 1 cup of white wine
In a large wide pan heat the oil and add the onion, celery and carrot.
Cook until softened.
Add the chicken and brown on all sides.
Add remaining ingredients and bring to a low boil then reduce heat, cover, and simmer for 30 to 40 minutes until chicken is no longer pink in the centre.
You can remove the cover for the last 10 minutes to thicken sauce if needed. Wine Suggestion: Chianti Cheers! 
There is one appliance in my kitchen that I don't use often enough, and every time I do I ask myself...Why don't I use this more often? It is my slow cooker. You know the thing you stashed in the cupboard or basement years ago?
Go dust it off because for the busy family it truly is a blessing.
You can toss the ingredients in the morning before you leave for work and when you walk in the door it smells like your own personal chef has been cooking for you all afternoon.
It is also wonderful on the weekends as well. While you are out skiing or tobogganing or just running errands, dinner is done when you return home.
This dish is a spin on the traditional spaghetti dinner. The pork becomes so tender as it simmers throughout the day that it literally falls apart . No knives needed with this meal!I think once you make friends with your crock pot it will be a match made in heaven!
Italian Pork Loin In Tomato Sauce. - 1 - 2 to 3 pound boneless pork loin
- 1 each green pepper and onion sliced
- 1 large can of plain tomato sauce
- 2 tbsp of red wine vinegar
- 2 tbsp Italian seasoning mix
- 3 minced garlic cloves
- 1 tsp each of fennel, basil and thyme
- 2 bay leaves
- salt and pepper to taste
Place peppers and onions in the bottom of the crock pot.
Coat pork loin with seasonings and place on top of the peppers and onions.
Add the tomato sauce, bay leaves and vinegar.
Cover and cook on low for 8 to 10 hours.
Remove pork loin and slice (unless it falls apart!) return to crock pot to warm.
Serve over hot cooked pasta of your choice.
Wine Suggestion: Merlot
