Presented by Duncan Edwards
INGREDIENTS
- 1 tbsp olive oil
- 1 ½ -2 lbs skinless boneless chicken breasts or thighs
- 1 tbsp butter
- 1 medium onion sliced
- 250g/8oz mushrooms cut in half optional
- 2 cloves garlic sliced
- 125ml/1/2 cup dry white wine
- 4 fresh thyme sprigs leaves only
- 2 fresh bay leaves
- sprinkle of rosemary
- 1 tbsp tomato paste
- 150 g/1/2 cup canned diced tomatoes/crushed tomatoes
- 350ml/ 1 ½ cups chicken stock
- salt to taste
INSTRUCTIONS
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In a large pan heat 1 tbsp of oil and brown chicken breasts seasoned with salt and pepper on both sides until golden. You may have to do it in batches to avoid overcrowding. Remove to a plate and set aside until needed.
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To the same pan add butter, sliced onions, mushrooms, and garlic and saute with a pinch of salt on low heat for 10 minutes. Then add the white wine and let it bubble away for a couple of minutes.
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Then add the rosemary thyme leaves, bay leaves, and tomato paste. Bring the chicken breasts back to the pan together with diced tomatoes and chicken stock, bring to a boil, then reduce the heat and let it simmer covered for 20 minutes, then uncover and cook for 10 minutes longer. If by the end of the cooking time the sauce is too watery let it simmer uncovered to reduce.
