It’s a really funny thing, the way taste buds change over the years. I know mine have. I wouldn’t even look at a tomato 10 years ago and now, I’ve slowly begun to incorporate them into my eating. But the biggest change in my eating habits is mixing foods. I was the kid who needed the plate that had dividers. Nothing could touch or else the entire meal was tainted.
I still don’t love it when my food mixes unnaturally… There’s really no reason for broccoli and mashed potatoes to ever touch. But there are some things that are allowed to mix. For example, this entire dish is meant to live together. The chicken is made with a caramel-like wine sauce filled with peppers and onions and then laid on top of mashed potatoes. And then you spoon additional sauce on top of the potatoes and they just absorb it and get super flavorful and pretty. You have to scoop up a big bite of chicken with sauce and veggies AND potatoes. It’s just what you do here.
You do not, however, let your other additional sides such as broccoli or brussel sprouts mix in. That would be ridiculous.
A note on wine – I used one of my favorites, a local variety from St. Michael’s Winery called Gollywobbler Black. It’s a blackberry wine and somewhat sweet. I think it gave the chicken a great taste but you could probably use whatever red wine tickles your fancy. Wine is really subjective depending on what each person likes. If dry is your thing, give it a whirl.
- 2 chicken breasts
- ½ diced onion
- 3 minced sweet peppers
- 2 cloves garlic
- 1 cup chicken broth
- ¼ cup red wine
- 3 Tbsp. oil
- 1 Tbsp. sugar
- Cut the chicken breasts in half and season with salt and pepper.
- In a pan, heat oil and sugar. once the sugar has melted, add in chicken and cook on both sides.
- Add in the minced onion, garlic and pepper and stir.
- Cook for another five minutes then add in broth and wine. Cover.
- Turn the heat to low and simmer for 15 minutes until the sauce has thickened.
- Serve over mashed potatoes.