Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

Remove skin from the chicken if you are indifferent between chicken, tofu and Styrofoam. Leave skin on chicken if you want the chicken to taste like chicken.

2 chicken breasts (normal, as in bones & skin)
¼ cup of fresh cilantro, chopped
¼ cup of fresh dill, chopped
¼ cup of fresh basil, chopped
1 small onion, chopped
1 clove of finely chopped garlic
½ cup of fresh tomatoes (2 plum tomatoes, seeds removed and coarsely chopped)
¼ teaspoon of paprika
1 cup of Riesling white wine (labeled "Dry" if American or "Kabinett" if from Germany)
1 tablespoon of olive oil
1 tablespoon of butter
salt and pepper

In a nice heavy 3 quart pot, heat up your oil and butter on medium and put in the chicken fat side down. Sauté for about 3 minutes until golden. Flip and cook for another minute.

Push the chicken to the side and add the garlic and onions and cook for a few minutes until either the onions or garlic are just starting to brown in 2 minutes or so. Lower the heat to low, cover and cook for about 5 minutes.

Next, add wine, the tomatoes, the chicken, paprika, half of the cilantro, half of the dill, half of the basil, salt and pepper. Bring everything to a boil.

Cover again and continue cooking on low for 25 minutes.

Remove the chicken and keep warm. Put the heat on high and reduce the sauce for 5 minutes until you are so hungry you can’t stand it.

Right before serving, add the other half of the cilantro, dill and basil to the sauce.

Serves 2. We suggest making some couscous as a side dish.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.