Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot, combine 4 cups of chicken broth, 1/2 cup of dry white wine, 1 bay leaf, and 1 sprig of fresh rosemary, bringing the liquid to a gentle simmer over medium heat.

2. 2

   Carefully add 600 grams of chicken breasts to the simmering liquid, ensuring they are fully submerged, then reduce the heat to low, cover the pot, and poach for 15-20 minutes until the internal temperature of the chicken reaches 165°F (74°C).

3. 3

   While the chicken poaches, roast 2 large red bell peppers over an open flame or under a broiler until the skin is charred and blistered, then place them in a bowl, cover with plastic wrap for 10 minutes, and peel, core, and dice the peppers.

4. 4

   Heat 2 tablespoons of extra virgin olive oil in a separate skillet over medium heat, add 1 small chopped red onion and 2 minced garlic cloves, and sauté for 5 minutes until softened.

5. 5

   Add the diced roasted red bell peppers, 1 cup of cherry tomatoes, 1 tablespoon of harissa paste, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the skillet, stirring well and cooking for 10-12 minutes until the tomatoes soften and burst, creating a fragrant "pepperonata."

6. 6

   Remove the poached chicken breasts from the broth, let them rest for 5 minutes, and then slice them against the grain into 1/2-inch thick pieces.

7. 7

   Stir 1/4 cup of fresh basil leaves into the pepperonata and serve the sliced poached chicken on top, drizzling with an additional 1 tablespoon of extra virgin olive oil if desired.