Pollo in salsa di pomodoro

Pollo in salsa di pomodoroChicken can be characterized as very tender meat that cooks very quickly. Its flavor isn’t very strong, and therefore it needs all the help it can get from sauces, herbs and marinades. Free-range and organic birds are becoming increasingly popular, and despite the fact that they are far more expensive, they are worth the extra investment. Always check the skin of the chicken before buying – it should be pale with slight light-blue glints and have a velvety consistency. Italians have several ways to cook the chicken: they grill it, roast it, poach it, stew it, bake it in the oven, or prepare in on the spit. But it is never served with pasta. In this recipe the tomato sauce plays second fiddle and enhances the delicate texture of the chicken.

Ingredients:

3 boneless chicken breasts

salt and black pepper to taste

1 onion

3-5 garlic cloves, minced

olive oil for frying

500 gr/1 lb passata di pomodoro

1.5 dl/2/3 cup dry white wine

3-5 bay leaves

1 tsp thyme

1 tsp sugar (optional)

pine nuts

fresh flat leaf parsley, finely chopped

Instructions:

Season both sides of the boneless chicken breasts with salt and freshly ground black pepper. Fry the fillets in a pan over a medium heat. Be careful with the temperature, because chicken can’t take high heat. After about 5-10 minutes, remove the chicken from the pan and set aside.

Pomodoro in salsa di pomodoroSaute the onion and garlic in the pan until the onion softens and becomes golden. Add the passata di pomodoro, the dry white wine, the bay leaves and the thyme. Decrease the heat and let the mixture simmer for about 15-20 minutes. At the end, bring the chicken pieces back to the pan and cover them with the sauce. This way you can make sure that the fillets get cooked through. Garnish each plate with pine nuts and fresh flat leaf parsley. Serve with a freshly baked baguette and a green salad.

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4 thoughts on “Pollo in salsa di pomodoro

  1. I have purchased chicken breasts from factory farmed birds that are spongy when cooked..It seems as though the meat is very tender but it has no texture at all.. I agree with you that the range and organic chicken is worth the extra cost. The farmers will raise what the people will buy.

    I didn’t know that chicken is never served with pasta! Learn something new every day :).

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