This recipe is in my Cookbook, PASSION MY Journey through Food on page 237. It is one of my favorite dinners and I make it often. Comfort food for any time of the year and wonderful when Fresh Corn is in season from June to October. In Arizona it seems to be best in August/September. If you’re seeing this on FB click on link for Photos and Recipe.
Sprinkle Kosher Salt, Pepper and Oregano on both sides of Chicken Breasts and Brown in Olive Oil on both sides, then take out of the pot and put onto a plate.
Add a little more Olive Oil and add Chopped Shallot and Garlic Cloves, and a 1/2 Tsp Harissa Paste (which you can order on line). This will add a little bit of heat without overpowering the dish. Cook to fork tender and then with slotted spoon put in a dish. Set aside. Turn heat up to Med-high and add in a cup of Dry White Wine. Reduce by half. Now turn heat to high and then add a Cup of Dry White Wine. Reduce by half. Now add in 4 Cups of Chicken Broth.
Add back in the Shallot Mix and 1/2 Tbsp Oregano.
Simmer on Low for 1-1/2 Hours until fork tender with Lid slightly cocked. Check on every half hour.
About 15 Minutes before serving add approx. 2 Cups Corn = 2 Corn on the Cobb. Best when you use fresh corn versus frozen because it will have a nice crunch to it.
Finished dish….it really is delicious. Beautiful flavors, healthy, and the Chicken falls off the bone. I serve it in a large shallow bowl with a fork and a spoon. House Made Crostini in my book (page 20) is wonderful with this to sop up the Juices.
PASSION My Journey through Food, signed Hard or Soft copies available on my website. Just Jules in the Kitchen Spices also available. Great for gifts!