This recipe was submitted by Eric Nagel: My family has been enjoying eMeals for a few months now (my review of eMeals can be read here), and recently we had our first meal that called for wine. The kids loved the Swiss Chicken, but I thought the stuffing was rather dry (and burnt, in some areas). Next time we have this meal, I’d like to cover the dish with aluminum foil to see if the stuffing could remain moist. Also, my wife just grabbed a bottle of wine from the basement (it was a bottle from my recent shipment from Laithwaites wine club) – I wonder how a different white wine would change this dish?
Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.