Rosemary chicken with capsicum and tomato sauce
Time to make: 20 mins , plus time to make Tomato and vegetable sauce*
Total cost: $ 17.60 / $ 4.40 per serve
(at time of publication)
- 2 teaspoons olive oil
- 4 chicken breasts
- 1 tablespoon chopped fresh rosemary
- 1 red capsicum, cored, deseeded and sliced
- 2 courgettes, sliced
- 1 quantity Tomato and vegetable sauce*
- *Tomato and vegetable sauce
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 stalks celery, chopped
- 1 medium leek, chopped
- 1/2 cup dry white wine
- 1/2 cup hot water
- 400g can whole tomatoes in juice
- 410g can tomato purée
Total fat 7.3g
Saturated fat 1.8g
Dietary fibre 2.1g
1 Heat the oil in a large deep-sided frying pan. Add the chicken, scatter over the rosemary and fry for 5 minutes.
2 Turn the chicken and add the capsicum and courgettes. Fry for a further 5 minutes or until the chicken is golden and cooked through.
3 Remove the chicken from the pan and keep warm. Add the Tomato and vegetable sauce to the pan with the vegetables and stir over a low heat until hot. Divide the chicken among 4 plates and pour over the sauce. Serve with potatoes and steamed spinach.
*Tomato and vegetable sauce
Heat olive oil in a large, heavy-based saucepan. Add onion and cook, stirring, for 5 minutes. Add celery and leek and cook, stirring, for 10 minutes until soft. Add wine and water and bubble for 5 minutes until the liquid has almost evaporated. Add tomatoes and tomato purée and stir with a wooden spoon. Simmer for 10 minutes, uncovered, until the sauce starts to thicken.
You can also use this sauce as a base in these recipes:
Hanu de Jong
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