Tomato-braised chicken
1
Points®
Total time: 1 hr 20 min • Prep: 10 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
A simple, hearty and warming winter dish.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Chicken breast, skinless, raw
600 g, boneless
Onion
2 medium, sliced
Garlic
2 clove(s), chopped finely
Mushrooms
100 g, sliced
Carrots, raw
1 medium, sliced
Tinned Tomatoes
400 g, chopped
Tomato Purèe
2 tablespoon(s), level
Parsley, fresh
2 sprig(s), fresh, 1 chopped and 1 to garnish
Vegetable stock cube
1 cube(s), chicken, made up with 300 ml (1/2 pint) hot water
Instructions
1
Preheat the oven to 190°C, 170°C fan, gas mark 5.
2
Mist a large nonstick frying pan with cooking spray and heat over a medium high heat. Add the chicken breasts and sauté for 3 - 4 minutes on each side, until browned. Transfer to an ovenproof casserole dish.
3
Wipe the pan clean, mist with more cooking spray and sauté the onions and garlic for 3-4 minutes until softened. Add to the casserole along with the mushrooms, carrot, tinned tomatoes, tomato purèe and 1 tablespoon of parsley.
4
Pour the stock into the frying pan and bubble it up, stirring to absorb pan juices. Add to the casserole and stir well. Season with salt and pepper.
5
Cook the casserole for 1 hour, until the chicken and vegetables are tender. Garnish with the chopped parsley.
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