Sautéed chicken with the Creole flavor trinity—onion, bell pepper and celery—in a spicy white wine and tomato sauce. Serve over hot cooked rice.
2 tablespoons vegetable oil
1 cup thinly sliced onion
1 cup chopped celery with leaves
1 cup diced green pepper
4 garlic cloves, finely minced
2 cups sliced fresh mushrooms
2 cups diced uncooked chicken
1 (15.5-ounce) can tomatoes
1/2 cup Chablis or other dry white wine
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1 bay leaf
Hot cooked rice for accompaniment
- Heat oil in a large skillet over medium-high heat until hot. Add onion and next 3 ingredients; sauté until crisp-tender.
- Add mushrooms and cook about 3 minutes, stirring occasionally.
- Add chicken and next 5 ingredients; cook 25 minutes. Discard bay leaf.
- Serve over hot cooked rice.
Makes 4 servings.