Blend the chicken with some of the tomato sauce
Slice up some of the chicken breast into 2cm pieces
4 skinless chicken breasts
1 tbsp plain flour
Freshly ground black pepper
2 tbsp extra – virgin olive oil
2 onions, peeled and thinly sliced
1 red pepper, thinly sliced
2 garlic cloves, peeled and finely chopped
2 anchovy fillets, chopped
1 x 400g tin chopped tomatoes
125ml white wine (optional)
60g tomato puree
2 tbsp Worchester sauce
1 tsp muscovado sugar
200ml hot low – salt chicken stock
6 black olives, pitted and chopped
1 handful of fresh parsley, chopped
This dish is great for making ahead of time, as the flavour intensifies if you leave it for a bit then reheat, so cook it up when your toddler is having a nap
Remove any fat and skin from the chicken breasts and lightly dust with the plain flour and a little freshly ground black pepper.
Heat the olive oil in a large, heavy based, non - sticky frying pan over a high heat and cook the chicken for 10 minutes, turning frequently to brown sides. Remove the chicken from the pan and set aside.
Now add the onions to the pan along with the red pepper, chopped garlic, anchovies and 1 tablespoon of water. Saute for 7–8 minutes until the onion starts to soften.
Add the tinned tomatoes, wine (if using), tomato puree, Worchester sauce and sugar. Pour in the chicken stock and bring to the boil, then reduce the heat and simmer for 20 minutes.
Return the chicken to the pan, including any juices that it’s released, add the olives and simmer for a further 5 minutes, checking that the thickest parts of the chicken breasts are thoroughly cooked through.
Garnish with the parsley and serve with cooked wholewheat pasta.
This recipe is taken from The Secret Ingredient by Sally Bee (£14.99, Harper Nonfiction)