Chicken Minestrone with Roasted Shallots and Red Wine
Doug Roese / Lakewinds Natural Foods
A great winter soup. Add rice or pasta to make even more like a meal!
Yields 6-8 servings
PREHEAT OVEN TO 425°F
Ingredients:
1/2 lb shallots
3 tablespoons olive oil
10 oz. boneless chicken thighs, cubed
10 oz. boneless chicken breasts, cubed
1/4 teaspoon cayenne
1 tablespoon minced parsley
1/2 teaspoon black pepper
1/2 teaspoon dry thyme
1 1/2 cups red wine
5 cups chicken stock
1/2 bunch red swiss chard, chop
1 15 oz. can garbanzo beans
3/4 teaspoon salt
2 lg. roma tomatoes, diced
2 tablespoons minced basil
1/4 cup grated parmesan
Instructions:
1. Peel shallots, cut into reasonable pieces. Coat with 1 tablespoon olive oil, and roast in oven 20 minutes until nicely browned.
2. In remaining olive, sauté the cubed chicken till lightly browned and done. Reserve on plate, leaving oil in pot.
3. Add shallots, cayenne, parsley, thyme and pepper to pot. Sauté 5 minutes.
4. Add wine, reduce by half, then add chicken stock. Bring to simmer.
5. Add chopped chard and beans and simmer 10 minutes.
6. Add salt, chicken, tomatoes and simmer 5 minutes.
7. Add basil and parmesan, stir well. Taste for salt and pepper and serve.