Humble but tasty sauté chicken in tomato sauce (Poulet a la tomate)

Start by seasoning 2 chicken breasts and 2 chicken thighs with salt and pepper.

Coat the chicken in flour to make the skin crispy and act as a thickener.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a cast iron sauté pan over medium heat.

Place the chicken skin side down in the pan and cook for about 5 minutes on each side until golden brown.

Remove the chicken from the pan and set it aside on a plate.

Add 1 chopped onion to the pan and cook for 8 to 10 minutes until softened.

Add 2 cloves of bruised garlic to the onions and cook for about 1 minute to release flavor.

Increase the heat to high and pour in 50 ml of white wine to deglaze the pan, allowing it to bubble and reduce until only about a tablespoon remains.

Add 100 ml of chicken stock to the pan and reduce by half to concentrate the flavors.

Stir in the can of chopped tomatoes and fresh thyme, cooking for 2 to 3 minutes to mingle the flavors.

Season the sauce with salt, pepper, and half a teaspoon of sugar to balance the acidity of the tomatoes.

Return the chicken to the pan, skin side up, and cover with a lid. Cook for 20 minutes.

Prepare grilled tomatoes by halving them, removing seeds, and seasoning with salt and pepper.

Grill the tomatoes skin side down for 5 minutes, then flip and grill for another 5 minutes.

Drizzle the grilled tomatoes with olive oil and sprinkle with oregano before serving.

Check the chicken's internal temperature, ensuring it reaches at least 60 degrees Celsius before removing the breasts from the sauce.

Continue cooking the chicken thighs for an additional 10 minutes before serving.

Equipment Needed

Spice Level:

Allergens