Double-Tomato Chicken
Here, chicken is smothered in an intense tomato sauce enlivened with piquant sun-dried tomatoes. Not covering the pan while cooking allows the sauce to reduce and thicken. Serve with pasta or potatoes — or, even better, potato gnocchi.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 261 |
| pro | 31 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 96 mg |
| sodium | 505 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 17% |
| vit A | 12% |
| vit C | 52% |
| folate | 10% |
Suggested Recipes
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2 tbsp (25 mL) extra-virgin olive oil
3 lb (1.5 kg) chicken pieces, skinned
1 onion, chopped
2 cloves garlic, minced
2 tsp (10 mL) dried oregano
1 tsp (5 mL) fennel seeds
1/2 tsp (2 mL) hot pepper flakes
1/2 cup (125 mL) dry red wine or chicken stock
1 can (28 oz/796 mL) diced tomatoes
1/3 cup (75 mL) sliced drained oil-packed sun-dried tomatoes
1/2 tsp (2 mL) each salt and pepper
1/4 cup (50 mL) minced fresh parsley
Preparation:
In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
Add remaining oil to pan; reduce heat to medium. Add onion, garlic, oregano, fennel seeds and hot pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
Add wine, diced and sun-dried tomatoes, salt and pepper; boil for 5 minutes. Return chicken to pan; cook, basting chicken often, until juices run clear when chicken is pierced, 20 to 25 minutes. Sprinkle with parsley.
Tags:
Source
Canadian Living Magazine: November 2003
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