Pollo alla Pomodoro
There’s nothing quite like a winner winner chicken dinner to warm you up as the nights start getting colder. This classic Italian chicken with braised tomatoes and chat potatoes is just the thing! We’ve used thigh because it’s a moister, more flavoursome cut of meat – perfect for this dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
450 g
Chat Potatoes
350 g
chicken thigh
1
garlic
1 tbs
thyme
1
lemon
2
tomatoes
70 g
baby spinach leaves
Not included in your delivery
50 g
butter
(Contains: Milk;)
100 ml
red wine
2 tbs
white wine vinegar
olive oil
salt
pepper
sugar
Utensils
Cooking Steps
Place the potatoes in a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender, drain and toss with butter until well coated.
Heat some oil in a pan over a medium-high heat. Add the chicken thighs, garlic, thyme, and lemon zest and juice into the pan and cook for about 6-8 minutes or until the chicken is golden brown. Remove the chicken from the pan and then add in the red wine while the pan is still hot, it should sizzle fiercely but don’t be afraid! This process is called deglazing, what happens when you add liquid to a pan in which meat has been browned is that it lifts all of those lovely flavours from the pan and turns them into a sauce.
Allow the red wine to reduce for a minute and then we can add in the tomatoes and the white wine vinegar. Simmer very gently for 6-8 minutes. Season with salt, pepper and a little bit of sugar to sweeten 4it up.
Divide the butter potatoes between plates, top with the chicken thigh, then spoon over the braised tomatoes. Serve with a side of baby spinach. Did you know? Thyme has been used as a medicine since ancient times. Current studies have actually found that it assists in the treatment of bronchitis, certain infections and skin disorders!
