Monday, June 27, 2011

Quick Chicken & Tomato Cserole

Monday nights call for something quick, easy and hearty. This casserole fits the bill perfectly.

Ingredients (serves 4) 
1 tbs plain flour 
4 small (120g each) chicken breast fillets 
1/4 cup (60ml) olive oil 
1 onion, thinly sliced 
2 garlic cloves, crushed 
1/2 cup pitted black olives 
2 anchovies 
1 tbs chopped mixed herbs (rosemary, thyme, parsley), plus extra to garnish 
1 tbs baby capers, rinsed 
1 tbs red wine vinegar 
2 tbs tomato paste 
2 tbs sun-dried tomato pesto 
1/2 cup (125ml) red wine 
Pasta, to serve

1. Season flour with salt and pepper, then toss fillets in flour. Heat 2 tablespoons of oil in a heavy-based pan over high heat, add chicken, quickly brown both sides, then set aside.
2. Add remaining oil to pan and fry onion over medium heat for 1-2 minutes or until softened. 
3. Add garlic, olives, anchovies, herbs and capers, cook for 1 minute, then add vinegar. Mix paste, pesto, wine and 1 1/2 cups water (or stock). Add to pan with chicken and simmer 5 minutes or until chicken is cooked.
4. Serve with pasta and top with herbs.
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