Friday, 25 March 2016

(The) Best Chicken: Baked Chicken in Creamy Tomato Sauce from Dinner: A Love Story.

Have you ever been so unorganised you've woken up and realised you have only one pair of clean undies in your drawer and the day was a near total disaster?? I've had that phew! feeling more than once over the past few weeks. I've been some what unorganised which has also lead to a lot of dodgy dinners like last Saturday night which consisted of cheese and crackers or the other week when I reheated pasta sauce from the freezer on toast at 9pm.

But everything changed last Monday night. I cooked dinner.

Baked Chicken in Creamy Tomato Sauce from Dinner: A Love Story | salt sugar and i

It made me realise that cooking is my zen. What yoga is to some, cooking is for me. Not the mad rush kind of cooking in a commercial kitchen, been there, done that and I didn't have thick enough skin. But cooking in my little kitchen and making a meal out of ingredients gives me a certain satisfaction and feeling of fulfillment. Cooking for one doesn't have quite the same feeling as when I'm cooking for two or more so maybe it's not the act of cooking itself but the act of sharing what I've made with the ones I love.

Or maybe that makes no sense at all and I was just so high on a home cooked meal I needed to share this with you all.

Baked Chicken in Creamy Tomato Sauce from Dinner: A Love Story | salt sugar and i

I made (The) Best Chicken: Baked Chicken in Creamy Tomato Sauce from Dinner: A Love Story by Jenny Rosenstrach. It was so delicious. There was one problem, I only made enough for two and not enough for seconds or leftovers. It was a comforting, home cooked dinner at it's finest. It was simple yet so full of flavour. The canned tomatoes turn delicious and rich in the oven, almost sticky and as the chicken cooks it soaks up the flavour from the sauce and hint of herbs. I adapted the recipe slightly since we didn't have any marscapone as it's not a staple at our kitchen, instead I stirred through a couple of spoonfuls of greek yogurt at the end and it worked just as well. I served it with brown rice cooked with a stock cube and blanched sugar snap peas coated in butter and a good pinch of salt.

Baked Chicken in Creamy Tomato Sauce from Dinner: A Love Story | salt sugar and i

It was rich and comforting and a dinner I will repeat again, especially since it's started getting a little cooler here. Store cupboard ingredients, chicken from the freezer and dinner is practically already made, a perfect weeknight meal. This would also work really well served with pasta or to make it a little fancy, serve it with a saffron risotto and a side salad.

I'm now off to do some washing so that it's at least another week before I have that phew! moment again.

Baked Chicken in Creamy Tomato Sauce from Dinner: A Love Story | salt sugar and i

(The) Best Chicken: Baked Chicken in Creamy Tomato Sauce 

recipe adapted from Dinner: A Love Story by Jenny Rosenstrach
(find original recipe here)
serves 2

2 large boneless, skinless chicken breasts
2 tablespoons olive oil
1/2 onion, finely diced
2 cloves garlic, crushed
400g canned chopped tomatoes
5 basil leaves, roughly torn (or a pinch of dried oregano)
2 tablespoons marscapone or thick greek yoghurt
salt & pepper

- Preheat oven to 175C/350F.

- Sprinkle the chicken with salt and pepper. Heat the olive oil in an oven proof pan or skillet on high heat and brown the chicken on all sides (they do not need to cook through). Remove from the pan and turn heat down to medium-low. In the remaining oil left in the pan cook the onion and garlic for about 2 minutes.

- Add the can of chopped tomatoes and bring to a simmer, stir through basil (or oregano) and season with salt and pepper. If using marscapone, stir through now. Add the chicken back into the pan then place in the preheated oven.

- Bake for 40 minutes, turning half way through or until the chicken is cooked through.

- If you are using greek yogurt, remove the chicken from the pan and stir through the greek yoghurt now. Serve with rice, pasta or some nice crusty bread and some buttered greens.

No comments:

Post a Comment

Thanks for stopping by, I love hearing from you! x

...

#giveaway 15 minute meals 30 minute meals A Common Table A Kitchen in the Valley A Modern Way to Eat Acquacotta Adam Liaw Alison Roman Alison Thompson almonds Amelia Morris Anna Jones Antonio Carluccio Anya von Bremzen apple apps Apt 2b Baking Co Artisan Sourdough Made Simple Ashley Rodriguez autumn avocado babies baby shower bacon Bake baked pasta baking Bali Barcelona Cult Recipes basil BBQ beans beef beetroot Bill Granger biscuits blondies Bon Appetempt Bowl & Spoon bread breadcrumbs broccoli brussel sprouts burgers burrito buttercream butternut squash byo cake calzone camping Carla Lali Music carrot cauliflower chicken childhood chilli chinese cooking chipotle chocolate chorizo chutney Claire Ptak Classic German Baking Classics 1 Classics 2 coconut Comfort Food cookbook addict cookies cordial corn cucumber curry custard Cynthia Chen McTernan Date Night In David Dale Delicious. magazine dessert Dining In dinner party nightmares Dinner: A Love Story dip doings Donna Hay Donna Hay Magazine easy egg eggplant Eleanor Ford Emiko Davies Emilie Raffa Emma Spitzer Fast Fresh Simple Feast Feasting fennel fiction Fire Islands Five Quarters Flora Sheedan Florentine Food & Wine Food52 Fresh & Light Fress frozen dessert Fuchsia Dunlop galette Gatherings Genius Recipes Gennaro Contaldo Gennaro's Fast Cook Italian Gennaro's Italian Bakery Gennaro's Pasta Perfecto! german gnocchi goats cheese granola Greenfeast gumbo Gwyneth Paltrow holiday home-grown herbs How to be a Domestic Goddess hungry Hunter Valley ice-cream indian Indonesian Cooking involtini It's All Easy It's all Good jam Jamie Does Jamie Magazine Jamie Oliver Jamie's America Jamie's Great Britain Jamie's Italy Jane Hornby japanese Jenny Rosenstrach Jessica Fechtor Julia Turshen Justine Schofield. The Weeknight Cookbook kale Karen Martini kimchi Kitchen korean Kylee Newton LA Cult Recipes Land of Fish and Rice leek lemon lentils life Light of Lucia Link Love links long weekends love Luciana Sampogna Lucio Galletto Luisa Weiss Maggie Beer maple Marc Grossman Marcella Hazan Marian Burros Martha Stewart Matthew Evans meal planning meatballs meatloaf mess mexican Michael James Michelle Crawford mince mint Monte Carlos Mum's cooking mushroom mussels My Berlin Kitchen My Kitchen Year Naturally Ella new beginnings New York Cult recipes Nigel Slater Nigelissima Nigella Bites Nigella Express Nigella Lawson No Time to Cook noodles North West Island nostalgia Not Just Jam NotWithoutSalt oats omelette paddle pops parsley pasta Paul McIntyre Paul West Paulene Christie pea pecans pesto pickles pie pizza Plenty Plenty More plum pork potato prawns prosciutto pudding pumpkin quesadilla quinoa Rachel eats Rachel Khoo Rachel Roddy ragu rambles raspberry recipe rhubarb rice risotto River Cottage Australia romantic Ruth Reichl saffron salad Sally Wise salsa verde Salt Fat Acid Heat Samin Nosrat sandwiches Sara Forte sausage Save with Jamie schupfnudeln seafood sesame Seven Spoons Simple slow cooker Slow Cooker Central Small Victories soup sourdough Sprouted Kitchen starters Stephanie Danler Stir stir-fry stuffed sushi Sweet Amandine sweet potato Sweetbitter tahini Taking Stock Tara O-Brady Tasting Rome thai Thai Food Made Easy The Art of Pasta The Best of Maggie Beer The Dinner Ladies The Little Book of Slow The Little Paris Kitchen The Modern Cook's Year The Modern Preserver The Naked Chef The New Classics The Tivoli Road Baker The Violet Bakery Cookbook The Wednesday Chef The Zen Kitchen thyme Tom Kime tomato tuna turkey tuscany Two Greedy Italians Two Red Bowls Valeria Necchio vanilla veal vegetables vegetarian Veneto vietnamese wedding wedding cake What to Bake and How to Bake it Where Cooking Begins Where the Heart is yoghurt Yossy Arefi Yotam Ottolenghi zucchini