Tested till perfect Double-Tomato Chicken

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2003

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2 tbsp 2tbspextra-virgin olive oil
  • 3 lb 3lbchicken pieces, skinned
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 2 tsp 2tspdried oregano
  • 1 tsp 1tspfennel seeds
  • 1/2 tsp 1/2tsphot pepper flakes
  • 1/2 cup 1/2cupdry red wine or chicken stock
  • 1 can (28 oz/796 ml) 1can (28 oz/796 ml)diced tomatotomatoes
  • 1/3 cup 1/3cupsliced & drained oil packed sun dried tomatoes
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1/4 cup 1/4cupminced fresh parsley
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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.

Nutritional Information Per serving: about

cal 261 pro 31g total fat 10g sat. fat 2g
carb 10g fibre 2g chol 96mg sodium 505mg

% RDI:

calcium 6 iron 17 vit A 12 vit C 52
folate 10
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