Double-Tomato Chicken

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 lbs chicken pieces skinned
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon hot pepper flakes
  • 1/2 cup dry red wine
  • 1/2 cup dry chicken stock
  • 1 can diced tomato
  • 1/3 cup sliced & drained oil packed sun dried tomatoes
  • 1/2 teaspoon each salt and pepper
  • 1/4 cup minced fresh parsley

Method

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 facts <b>Per serving:</b> about

  • Sodium 505 mg
  • Protein 31 g
  • Calories 261.0
  • Total fat 10 g
  • Cholesterol 96 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 52.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Double-Tomato Chicken

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