It’s not cold here in SoCal right now. In fact, it’s down right hot! But that wont stop me from making soup. It’s perfect for taking for lunch! This one takes a while to prepare but it’s well worth it. So tasty!
3 tablespoons of extra virgin olive oil
1 small chicken (2-3 pounds)
1 medium yellow onion, peeled and chopped
2 portobello mushrooms, wiped clean, dark gills scraped out, coarsely chopped
4 garlic cloves, peeled and crushed
2 large heirloom tomatoes, coarsely chopped
1 cup red wine (cabernet sauvignon works well)
3 cups chicken stock
1 bay leaf
1 tbsp dried basil
1 cup broccoli florets
1 cup cauliflower florets
Heat two tablespoons of the oil in a large pot over medium-high heat. Place the chicken in the pot on its back and cook for 5 minutes. Flip the chicken over and cook another 5 minutes on its breast. Remove from the pot and set aside on a plate.
Add the remaining tablespoon of oil to the pot. Add onion and mushrooms. Cook until browned, 5 to 8 minutes, stirring occasionally.
Add the garlic and cook 1 minute longer.
Add the tomatoes, wine, and stock. Turn heat to high and bring to a boil
Return the chicken to the pot and add the bay leaf. Reduce heat to medium. Cook, covered, stirring and basting occasionally for 1 1/2 hours.
Add the basil, broccoli, and cauliflower and cook for 5 to 10 minutes longer until the vegetables are tender.
Remove the chicken and cut into serving pieces. Remove and discard the bay leaf.
Serve the chicken, vegetables, and stocks in bowls with basil sprinkled on top.