My version of it! I did have a recipe years ago, but now I just make it loosely based on that.
We like it, and it tastes good. I serve it with mashed or new potatoes mostly, and broccoli or other veg. It goes well with rice too, and of course it must go with pasta, as it is Italian, but I have never tried it that way.
INGREDIENTS (to serve 2)
1 chicken breast per person.
Mushrooms (we like lots - adjust to how keen you are on mushrooms!)
One onion, or several spring onions
clove of garlic
Chopped peppers (sometimes I add these, often I don't)
Tin of chopped tomatoes
Teaspoon of thyme
Glug of red wine
Chicken stock cube or 'stock pot'
Black pepper
Olive oil (or whichever oil you prefer)
* * * *
Chop chicken breasts into chunks (once again sometimes I do this, and sometimes leave them whole - up to you!)
Brown the chicken in a little olive oil for 15 minutes
Chop garlic, onions and mushrooms (and peppers if used) and add to the chicken. Fry for a few minutes then add a generous glug of red wine.
Turn up the heat and cook for a minute or 2. Turn down the heat and add tomatoes, thyme, stock and pepper. If the sauce is too thick, add a little water.
Simmer until everything is cooked and the flavours absorbed..
Cover, or put into an oven proof dish in the oven to keep warm while you finish the potatoes or rice and any accompanying veg.
Enjoy!
We like it, and it tastes good. I serve it with mashed or new potatoes mostly, and broccoli or other veg. It goes well with rice too, and of course it must go with pasta, as it is Italian, but I have never tried it that way.
INGREDIENTS (to serve 2)
1 chicken breast per person.
Mushrooms (we like lots - adjust to how keen you are on mushrooms!)
One onion, or several spring onions
clove of garlic
Chopped peppers (sometimes I add these, often I don't)
Tin of chopped tomatoes
Teaspoon of thyme
Glug of red wine
Chicken stock cube or 'stock pot'
Black pepper
Olive oil (or whichever oil you prefer)
* * * *
Chop chicken breasts into chunks (once again sometimes I do this, and sometimes leave them whole - up to you!)
Brown the chicken in a little olive oil for 15 minutes
Chop garlic, onions and mushrooms (and peppers if used) and add to the chicken. Fry for a few minutes then add a generous glug of red wine.
Turn up the heat and cook for a minute or 2. Turn down the heat and add tomatoes, thyme, stock and pepper. If the sauce is too thick, add a little water.
Simmer until everything is cooked and the flavours absorbed..
Cover, or put into an oven proof dish in the oven to keep warm while you finish the potatoes or rice and any accompanying veg.
Enjoy!
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