Chicken is different. Sometimes skinny and blue, sometimes lush, pink, tender, even some kind of glowing in appearance. She aggressively aims at you from the refrigerator with her legs and asks:
- Eat me, eat me!
Well, how to refuse?
True, first you need to cook, and cook delicious ...
They gave me a Tuscan chicken recipe.
From the point of view of advanced gourmets, it may not be entirely interesting, because the bright additional ingredients of the dish will not allow the taste of chicken meat to open up. But if you look from the other side - we cannot find a chicken fed with grains and environmentally friendly worms. If found, then for money comparable to the price of a goose or ducks. And for a store chicken, which needs to be ennobled, this method of cooking is the very thing!
So, we take:
- 400 g chicken breast;
- A jar of tomatoes in their own juice;
- Bell peppers - three things. It looks great (and the taste is more interesting) if the peppers are of different colors;
- A large, but not bitter onion;
- Some green olives (not stuffed);
- A couple of cloves of garlic;
- A piece of ginger (a couple of centimeters);
- A couple of tablespoons of mustard, preferably Dijon;
- A couple of tablespoons of sweet paprika;
- A teaspoon of thyme;
- A pinch of sugar;
- Pepper and salt to taste.
How we cook:
cut the breast into small pieces, peel the ginger, cut into small cubes. Marinate the breast with mustard, a good pinch of salt and pepper. Add ginger there and leave to stand.
Chop the peppers, as our imagination suggests, drive the garlic through a press, chop the onion into small cubes. Do not forget olives - in their circles or slices.
Fry the onions and garlic in butter in a large saucepan or translucent skillet. We send the pickled breast there and lightly fry on all sides. Now add the pepper, season with thyme and paprika, stir, and let fry.
We clean the tomatoes in our own juice, send them to a blender and then pour the resulting paste into the chicken, dilute with a small amount of chicken broth - half a glass is enough. We simmer until it seems to us - ready (by density).
Only then we season with salt and pepper, and if it is very sour, we adjust the taste with sugar.
Enjoy your meal!