Mediterranean chicken with sieved tomatoes
Made with Passata
Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.
Easy
Ingredients
-
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 with sieved tomatoes: Method
- Heat up 2 tablespoons of oil in a large, non-stick frying pan.
- 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.
- 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.
- 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, heat through and serve with freshly ground black pepper and baby celery leaves on top.
