This turned into something Oh So Good! (which was a relief). I had people over to dinner unexpectedly and I had to make dinner in a hurry out of a mish-mash of ingredients. I know that some people would hate to be put under pressure in the kitchen for a last-minute dinner for six, but I am the opposite, and that probably means I was destined to work in a busy, stressful restaurant kitchen! There is still time for that career, but for now I am content drumming up food for my family each evening, while making sure to have lots of dinner parties and impromptu guests!
This was dead simple to put together and the whole things was ready in no time. The addition of the tomatoes in combination with the rosemary made the meat so flavorful and warmed the cockles of each diner’s hungry heart.
You will need:
3 to 4 tbs olive oil
3 chicken breast fillets
2 lbs country-style pork ribs (no bones, just rib meat strips)
coarse sea-salt and freshly ground black pepper for seasoning meat
2 onions, sliced into 8 wedges each
3 carrots, peeled and sliced
1 1/2 cups tomato puree
1 cup red wine
1 1/2 cups chicken stock OR 1 bouillon cube and 1 1/2 cups water
2 tbs tomato paste (I used a sun-dried tomato paste)
1 stem of rosemary, cut into 3 or 4 pieces
1/2 tsp cayenne pepper flakes (chili flakes)
Preheat oven 400*
1 – Season both the pork and chicken with a sprinkle of sea-salt and black pepper. Put a large saute pan or casserole pot on high heat and add 2 tbs of oil. When the oil is hot, sear the meat in batches in a single until browned on both sides. Try not to disturb the meat as it cooks or it may stick to the pan. Place meat on plate as you go and continue until all of the meat has been browned, adding more oil to the pan as needed.
2 – Turn heat down to medium and add the carrots and onions (if the pan is dry, add more oil). Cook for about 8 minutes, stirring frequently. Add the rosemary and pepper flakes and continue to cook for another couple of minutes. Next add the tomato paste, tomato puree and wine, and let the mixture come to a boil.
3 – Add the stock (or water and bouillon) to the pan, and also add he meat. Bring to a boil and then turn off heat. Cover with lid and place in preheated oven for about 1 hour, or until meat s very tender.
4 – Remove from the oven and let the dish rest for about 10 minutes before serving.
This is great with rice, pasta or fresh bread. Of course you also had better serve something green on the side!