Sunday, April 10, 2011

20110410 Tuscan Chicken in Tomato Sauce

(SOURCE: Koken & Genieten Magazine - Toscaanse kip in tomatensaus)

The tomatoes I used were not ripe enough, though they looked so red and yummy. So the sauce tasted a bit sour, which was a pleasant surprise on a warm spring evening. This went so well with some fresh and crunchy garlic bread. I may use skinned roma tomatoes next time if I want a softer and sweeter sauce.

800g chicken fillet
2 tbsp oil
salt and pepper
paprika powder
4 onions, diced
1 garlic clove, crushed
1kg ripe tomatoes, cut into large chunks
1 tbsp sugar
2 tbsp tomatopuree
4 tbsp balsamico vinegar
50g parmesan cheese
4 tbsp pinenuts
basil leaves, roughly chopped

1. Dab the chicken dry and cut the big pieces into go. Heat the oil in a pan, and brown and seal the chicken. Season with salt, pepper, and paprika powder. Remove chicken from the pan, and set aside.
2. Add the onions and garlic into the pan. Add the sugar and tomato puree, and fry briefly. Add the tomatoes and balsamico vinegar, and season well with salt, pepper, and paprika powder.
3. Lay the chicken in a casserole dish, then pour the sauce all over it. Sprinkle with parmesan cheese and pine nuts. Bake in the oven for about 40 minutes. Garnish with the basil leaves and serve.

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