2 large chicken breasts, split skin on (4 pieces in all)
1 medium onion, chopped
3 clovers of garlic, chopped
2 young sprigs of rosemary
½ cup dry white wine
4 large ripe tomatoes, blanched, peeled, seeded, chopped
Salt and freshly ground pepper to taste
2 tbs parsley, minced for garnish
Sprigs of rosemary for garnish
Method:
Sauté the chicken breast in the olive oil and butter for 2-3 minutes a side until nearly cooked. Remove from the pan. Add the onions and garlic and sauté until just golden. Remove all but a tablespoon of fat from the pan, add the rosemary and pour on the wine.
Raise the heat and cook until there remains 2 tablespoons or so of liquid, then add the tomatoes. Season with salt and pepper and simmer a few minutes.
Add the chicken and cover, poaching for about 5 minutes. Check to see the chicken is cooked to the bone. Serve generously sauced and sprinkled with chopped parsley and a sprig of rosemary as garnish.
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