Easy to prepare, this Italian dish warms the heart and soul on a cold winter's night. The deep flavors of the braised chicken, tomatoes and vegetables go well served over pasta but I'm all for trying a new grain, keeping it healthy. Millet, a whole grain rich in B vitamins, is a good source of protein and gluten free, with a mild flavor worth trying.

Chicken, tomato, mushroom stew served with millet

serves 4

1 cup Eden organic millet

1 lb. free-range chicken tenders

2 tbsp. extra virgin olive oil

1 small sweet onion, sliced

2 red plus 2 yellow sweet baby peppers, seeded and sliced

5 organic white button mushrooms, sliced

2 garlic cloves, minced

1 (14 1/2 ounce) can organic diced tomatoes

1/4 cup Bove's marinara sauce

1 cup fresh green beans, washed and trimmed

1/2 tsp. dried basil

1 cup organic low-sodium vegetable broth

Sea salt and freshly ground black pepper

Prepare millet:

Wash millet in cold water and place in a pan with 3 cups water. Cover, bring to a boil, reduce, simmer for 30 minutes. Remove from heat, keep covered and fluff before serving.

Rinse chicken and pat dry with paper towels. Heat 1 tbsp. of olive oil in a sauté pan over medium heat, add the chicken and brown both sides, about 8 minutes. Remove the chicken.

Into the same pan, drizzle 1 tbsp. olive oil, add onion and pepper, stirring occasionally until the vegetables soften. Add the mushrooms and garlic, stirring occasionally. To the pan, add tomatoes, marinara, green beans and broth, basil, cover and cook for 10 minutes.


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Slice and pull apart the chicken using a fork then return the chicken to the pan. Simmer covered until the chicken is done, approximately 30 to 40 minutes, when it is no longer pink inside and has absorbed some of the tomato juice. Add salt and pepper to taste.

Serve with millet, spooning some of the sauce onto the millet.