by Trudy Parrott
Tuscan Chicken by Trudy Parrott
This rich tomato based Italian style casserole is so easy to make and very tasty, the whole family will love it.
2 Tbsp Olive Oil
8 Chicken Thighs, skinned & boned
500g Tomato Passata with Garlic
300ml Chicken Stock
1 Tsp Sugar
A few sprigs of fresh Basil, chopped
1 Red Bell Pepper, sliced
250g Button Mushrooms
Freshly ground black pepper
3 Tbsp Parmesan Cheese to serve (optional)
1.Preheat your oven to 180°C/350°F/Gas mark 4
2.Brown the chicken in a frying pan of hot oil and then place the chicken into an oven proof casserole along with all the other ingredients and stir well.
3.Place the casserole in the oven and cook for 30 minutes until the chicken is tender.
4.Serve with baby new potatoes and green beans or pasta and some garlic bread. Sprinkle with Parmesan shavings if desired.
Notes: Sugar may seem a little odd, but I find it helps to replace the sweetness of the onions your missing out on and balance the acidity of the tomatoes. Of course you could add onions if you like or replace the sugar with a drizzle of honey.
Passata is simply puréed sieved tomato. You can buy it ready-made (but this usually contains citric acid and salt) or make your own by removing the skins from fresh tomatoes and passing through a sieve to remove the pips. Add some fresh garlic purée and stir well.
Tip: To remove skins from tomatoes, put in a bowl and pour boiling water over them. Leave for a few minutes then drain off the water. The skins should slip off easily.
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