Chicken Pizzaiola
Over a year ago
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Ingredients
- 2 rashers Streaky bacon
- 1 large Onion
- 2 large Carrots
- 2 large stalks Celery
- 2 large cloves Garlic
- 2 x 400g tins Tomatoes chopped
- 2 Bay Leaves
- ½ teaspoon Sugar. granulated
- 1 dessert spoon Red wine vinegar
- to taste Salt and freshly ground black pepper
- ½ teaspoon Dried mixed herbs
- 4 Chicken breasts. boneless and skinless
- 2 tablespoons Olive oil
Accompaniment
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Description
A rich tomatoey dish just right for winter warming. The sauce also has lots of other uses, so experiment!
Method
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1
Chop the onions, carrots and celery into 1/4 inch dice.
Chop the bacon into matchstick strips.
Peel the garlic, crush and chop finely.
Heat one tablespoon of the olive oil in a large heavy bottomed pan and fry the bacon and the vegetables on a medium heat until the onions are translucent and the carrots and celery are starting to soften.
Turn the heat to high and fry until the vegetables brown slightly.
Add the chopped tomatoes, bay leaves, sugar, wine vinegar, salt and pepper, and mixed herbs.
Bring back to the boil, then reduce the heat, but keep the sauce bubbling and busy without a lid for 15-20 minutes, until the vegetables are nearly cooked through and the sauce thickens.
Heat the remaining olive oil in a non-stick frying pan and brown the chicken breasts to seal (do not cook through).
Add the chicken breasts to the sauce and cover the pan with a double thickness of aluminium foil and the pan lid.
Reduce the heat to low and keep on a gentle simmer for 40 minutes.
Serve each breast with a generous amount of the sauce, a jacket potato and a green salad or vegetable.
Chef's Tips
This is an extremely versatile sauce. Any left over (unlikely) can be blitzed to a puree, diluted with beef stock and makes a very good tomato soup. You can also use the sauce to cook thick fillets of any white fish (eg cod) for 15 minutes.
The sauce when pureed also makes an excellent pizza topping, or a good base for chilli con carne or spaghetti bolognaise. It is also good as a pasta suce on its own.
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