Double-Tomato Chicken
This recipe makes 6 servings
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 |
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.
Ingredients
- 2 tbsp extra-virgin olive oil
- 3 lb chicken pieces, skinned
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp fennel seeds
- 1/2 tsp hot pepper flakes
- 1/2 cup dry red wine or chicken stock
- 1 can (28 oz/796 ml) diced tomatoes
- 1/3 cup sliced & drained oil packed sun dried tomatoes
- 1/2 tsp each salt and pepper
- 1/4 cup 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.
Source : Canadian Living Magazine: November 2003
- Keywords : Main Course; Skillet; Chicken; Tomatoes; Sun-dried tomatoes; Parsley; Red wine;
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