This is not hard and after a slow stew the flavors are great. It goes wonderfully over pasta, rice potatoes etc. Whatever you want.
Sauce:
chicken breasts
1 carrot
1 onion
2ish tablespoons of Italian seasoning
a couple tablespoons of olive oil
1/2 tablespoon of balsamic vinegar
14.5 oz can on diced tomatoes
28 oz of tomato puree
405 cloves of garlic
red pepper flakes to taste
salt and pepper
Preheat oven to 350. Heat oil in dutch oven or oven safe pan with lid to medium heat. Season one side of chicken with salt and pepper
Add chicken to pan and season other side of chicken. Cook on each side for 3ish min. If its not cooked all the way through its fine. It will continue to cook in oven. Remove from pan and set aside.
Without cleaning pan add a diced onion and finely shredded carrot, and minced garlic and cook for a 4 min until soft and onion is translucent.
Add dice tomatoes with juice and tomato puree.
Add 1/2 tablespoon of balsamic vinegar, a couple tablespoon of Italian seasoning and red pepper flakes to taste. (we like things on the spicy side)
Replace chicken back into sauce and bring to a simmer and then place in 350 oven for about an hour.
Remove chicken from sauce and shred.
Remove chicken from sauce and shred with fork. Return to sauce and stir in.
Spoon over pasta, rice, potatoes and top with some Parmesan cheese. Some fresh basil would be great too but alas I didn't have any. (Sad day)
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