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Chicken and Tomato

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Serves: 4-6
1.5-1.75kg / 3-4 1/2lb free-range chicken
1 small onion
knob of butter
75ml / 5 tbsp ready-made tomato sauce
30ml / 2 tbsp chopped, mixed fresh herbs, such as parsley, tarragon,sage,
basil and marjoram, or 10ml / 2 tsp dried
small glass of dry white wine
2-3 small tomatoes, sliced
olive oil
little cornflour (optional)
salt and black pepper

Preheat the oven to 190°C / 375°F / Gas 5. Place the chicken in a roasting tin. Place the onion, the knob of butter and some seasoning inside the chicken.

Spread most of the tomato sauce over the chicken and sprinkle with half the herbs and some seasoning. Pour the wine into the roasting tin.

Cover with foil, then roast for 1 1/2 hours, basting occasionnally. Remove the foil, spread with the remaining sauce and the sliced tomatoes and drizzle with oil. Continue cooking for a further 20-30 minutes, or until the chicken is cooked through.

Sprinkle the remaining herbs over the chicken, then carve into portions. Thicken the sauce with a little cornflour if you wish.

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