Sunday, September 30, 2012
Recipe: Tomato and Black Olive Chicken
Tomato and Black Olive Chicken (serves 2)
2 tbsp rapeseed oil
2 chicken breasts, sliced
Knob of butter
1 large red onion, sliced thinly
2 cloves garlic, crushed
2 tbsp balsamic vinegar
200ml chicken stock
1 tin tomatoes
100g black olives, halved (and pitted!)
Handful fresh basil, chopped (plus extra for garnish)
Salt, sugar and pepper to taste
1. In a large deep frying pan, sauté the chicken in 1tbsp of the oil, with some salt and pepper, for a couple of minutes each side, or until golden brown. Remove and set aside.
2. To the same pan, add the rest of the oil, butter and red onion, and cook on a high heat for a further 10 minutes, stirring often. Add the reserved chicken and all other ingredients (except fresh basil) and cook for 20 more minutes, stirring occasionally.
3. Add the chopped fresh basil, stir in well, season to taste and serve- with some extra basil leaves on top for presentation.