Mediterranean chicken made with tomato puree

Mediterranean chicken made with tomato puree

by Silvia Colloca

Made with Mutti Passata

Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.

cooking sketch 1h (COOK TIME: 1h)

cooking sketch Easy

4 people


  • 1 bottle of Mutti Passata (700 g)
  • 4 chicken Marylands (skin on)
  • 1 pieces soft chorizo sausage taken out of its casing and chopped into small (200 g)
  • 1 celery stick, finely chopped
  • 1 small brown onion, finely chopped
  • 1/4 piece red capsicum, in one
  • 1 tin of chickpeas rinsed (400 g)
  • 3 tablespoons extra virgin olive oil
  • dry white wine (200 ml)
  • Salt and pepper, for seasoning
  • chicken stock (500 ml)
  • rosemary
  • leaves Celery to garnish
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Mediterranean chicken made with tomato puree: Method

  1. Heat up 2 tablespoons of oil in a large, non-stick frying pan.
  2. Add the chicken and brown on both sides for 10 minutes, take the chicken out of the pan and drain the excess fat. Add 1 tablespoon of olive oil, celery, onion and capsicum. Fry over medium heat for a few minutes, then add the chorizo and cook for 1-2 minutes.
  3. Add the chicken back to the pan, deglaze with the wine and cook out the alcohol for 2 minutes. Add the chickpeas, rosemary, Mutti Passata and stock, and season well.
  4. Bring to a simmer, turn the heat to low and cook, lid on, for 40 minutes. Take the chicken out of the pan and set aside. Turn up the heat under the sauce and cook for a further 10 minutes to reduce by a third. Discard the capsicum and rosemary as their job is done, return chicken to the sauce.
  5. heat through and serve mediterranean chicken with freshly ground black pepper and baby celery leaves on top.

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Also made with: Mutti Passata

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