Chicken with Tomatoes, Garlic and Olive Oil
Provençale dishes usually include peeled tomatoes, garlic and olive oil. To peel tomatoes, cut a cross in the bottom
of each tomato and place in a large bowl. Pour boiling water into the bowl ensuring that the tomatoes are all
submerged. Leave for 30 seconds then pour off the boiling water. The skins should slip off easily.
of each tomato and place in a large bowl. Pour boiling water into the bowl ensuring that the tomatoes are all
submerged. Leave for 30 seconds then pour off the boiling water. The skins should slip off easily.
4
Serves:Ingredients
4 Chicken Breasts
Salt and Pepper
1/4 cup plain flour
2 tabelspoon butter
2 cloves garlic, crushed
1 anchovy fillet, mashed to a paste
1/4 dry white wine
500g ripe Roma tomatoes, peeled, deseeded and finely chopped
3/4 cup chicken stock
12 pitted olives, halved
2 tabelspoons chopped basil
Salt and Pepper
1/4 cup plain flour
2 tabelspoon butter
2 cloves garlic, crushed
1 anchovy fillet, mashed to a paste
1/4 dry white wine
500g ripe Roma tomatoes, peeled, deseeded and finely chopped
3/4 cup chicken stock
12 pitted olives, halved
2 tabelspoons chopped basil
Method
Season the chicken with salt and pepper then dip in the flour. Shake off the
excess flour.
Heat the oil and butter in a frying pan over medium heat. Cook the chicken
for 6 minutes on each side, until golden brown and just cooked through.
Remove from the pan and keep warm.
Add the garlic and anchovy paste to the pan. Cook for 1–2 minutes until
fragrant. Add the wine and bring to the boil. Stir in the tomatoes, chicken
stock and olives and simmer for 8–10 minutes until the mixture has
thickened. Add the chicken and any juices and simmer for 2–3 minutes
until the chicken is heated through.
Sprinkle with basil and serve immediately.
