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Chicken with Tomatoes

Serves 6

3 Tbsp extra virgin olive oil (EVO)
6 Mahy Farms chicken  breasts
3 cloves garlic, finely chopped
1 large onion, finely chopped
150g Pedrazzoli pancetta diced 1 cm
¼ cup red wine
530g Sabato cherry tomatoes in juice
Sea salt and freshly ground black pepper

Preheat the oven to 200°C.

Heat the oil in a large frying pan over high heat and brown the chicken all over.

Place the breasts side by side in a roasting dish. Pour most of the fat from the pan, place back on moderate heat and add the garlic, onion and pancetta. Fry gently for 10 minutes until the onion is lightly browned. Add the wine and let it bubble then add the tomatoes, mix well and simmer 3 minutes. Taste and season with salf and pepper.

Pour this evenly over the chicken breasts and place in the oven for 15-20 minutes until the chicken is cooked. Remove from the oven and serve with the pasta, rice or farro.

Sabato


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