Annabelle's creamy chicken and tomato stew
Another recipe from Auntie Annabelle!
- 2 large skinless chicken breasts (or similar cuts of chicken for two people)
- 1 large onion, peeled and sliced
- 4 fat garlic cloves,peeled and crushed
- 4 tablespoons olive oil
- 1 400g can of plum tomatoes, chopped
- 1 teaspoon jaggery or sugar
- 1 small pot of creme fraiche
- sea salt and freshly ground black pepper to taste
- 1 teaspoon of dried tarragon
- A handful of fresh parsley, chopped
- Toasted sesame seeds to garnish
- Preheat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
- Fry the onions and garlic for 5 minutes in half of the oil over a gentle heat until soft and translucent, don't brown them.
- Add the tomatoes and jaggery or sugar and simmer for 10 minutes.
- Remove from the heat, stir in the creme fraiche and the herbs and set to one side.
- In a clean pan stir-fry the chicken until the surface is golden, about 5 minutes.
- Transfer the chicken to a baking dish or casserole, pour over the sauce, cover and bake for 35 minutes.
Making this for 4 people I doubled the quantities and also added a few handfuls of freshly chopped tomatoes as we had loads spare. At the time this seemed rather unnecessary, however I would do it again. The texture of fresh tomatoes with the zing and flavour of different fresh tomatoes made this rather special.
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