Chicken with Onions, Bay and Thyme
Total time: 35 minutes
We think of bay leaves as something that is used in tomato based dishes, but they have a wonderful flavor that marries well with thyme, and shines through in this simple dish.
- 2 chicken breasts, boneless, skinless
- 1 medium onion
- 2 cloves garlic
- 1 tbs olive oil
- 1 tsp thyme
- 2 bay leaves (laurel)
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup (4oz, 120ml) white wine
- 1 tbs tomato paste
- 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs chicken stock
- Slice the onion and finely chop the garlic.
- Sauté onion in oil in nonstick skillet over medium-high heat, about 5 minutes.
- When onion starts to brown add garlic and sauté 1 minute longer.
- Move onion and garlic to the sides of the pan, add chicken breasts, and sauté until lightly browned, about 7 minutes.
- Stir in thyme, bay leaf, wine, stock and tomato paste.
- Cover, reduce heat and simmer until chicken is done, about 15 minutes.
- Dissolve cornstarch in chicken stock.
- Uncover skillet, increase heat and remove bay leaves.
- Remove chicken to small platter.
- Add cornstarch to onions and stir until sauce is thickened.
- Spoon onions around chicken and serve.