You can serve this chicken solo or over rice or pasta. It’s both tummy warming and light at the same time!

Hunter Style Chicken
Serves 4-6

4 skinless chicken breasts (boneless or bone in)
2 tablespoons extra virgin olive oil
2 cups diced onion or leeks
1 cup diced carrots
1 cup diced celery
1/2 cup red wine
2 14-ounce cans diced tomatoes (with juice)
1 small can tomato paste
1 heaping tablespoon pesto

Season chicken liberally with salt and pepper. Add oil to a large Dutch oven set over medium high heat. Add chicken and cook until nicely browned on both sides, about 3-5 minutes per side. Remove chicken to a platter. Add onion, carrots and celery and cook until slightly softened, then deglaze with red wine. Add tomatoes and tomatoe paste, stirring to incorporate. Return chicken to pan, nestling under the sauce, cover, and bake at 300 degrees for about an hour.

When chicken is cooked, remove to a platter and puree sauce with a stick blender. Stir in pesto. If desired, return chicken to pan, cover with a little cheese and return to the oven to melt. Serve over rice or pasta.