I made this dish yesterday, had some leftovers for lunch and I think it tasted better today. I didn't have
much in the fridge except some sad looking celery so I put together this sauce and I think it came out pretty good.
I used chicken legs but any chicken pieces will do.
Ingredients:
Season the chicken pieces and brown them in a little oil. Set them aside. In the same oil saute the celery, cherry tomatoes and olives. When the celery is softened and just beginning to colour add the passata, the stock, basil and season again. Cook, covered, for 30 minutes on a moderate heat. Take off the lid and cook on a higher heat for 15 minutes to reduce and thicken the sauce.
You could serve it with rice and green beans.
much in the fridge except some sad looking celery so I put together this sauce and I think it came out pretty good.
I used chicken legs but any chicken pieces will do.
Ingredients:
- 2 sticks celery, chopped finely (optional)
- 1x500g carton passata (sieved tomatoes) or 1x400g can chopped tomatoes
- 1 punnet cherry tomatoes
- 1 jar black olives, sliced
- 250ml chicken stock
- 4 chicken pieces
- 1 tsp dried basil
- oil for frying
- salt and pepper
Season the chicken pieces and brown them in a little oil. Set them aside. In the same oil saute the celery, cherry tomatoes and olives. When the celery is softened and just beginning to colour add the passata, the stock, basil and season again. Cook, covered, for 30 minutes on a moderate heat. Take off the lid and cook on a higher heat for 15 minutes to reduce and thicken the sauce.
You could serve it with rice and green beans.
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