Cast Iron

Mama’s Chicken Sauté

October 11, 2016
0 Ratings
Photo by Grace O
  • Serves 4
Author Notes

My mother made this dish for our family dinners whenever we wanted comfort food. I always think of her when I make it. It has chicken and egg–symbols of the life cycle. I usually serve it over some form of potato: mashed, boiled baked, or even fried (baked potatoes are the healthiest option) —Grace O

What You'll Need
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1/2 cup diced onion
  • 2 cups diced tomatoes
  • 12 ounces skinless, boneless chicken breasts, cut into 2-inch strips
  • 1/2 cup soy sauce
  • 2 bay leaves
  • 2 hard-boiled eggs
  • 1 pinch ground pepper
  1. Heat the olive oil in an enamel-coated cast-iron casserole or Dutch oven over medium-high heat. Add the garlic, onion, and tomatoes and saute for about 5 minutes.
  2. Add the chicken, soy sauce, bay leaves, and pepper. Bring to a boil, reduce heat, and simmer for 10-15 minutes.
  3. Add the eggs and simmer until chicken is cooked through and sauce has thickened, about 10 minutes.

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