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Chicken with tomatoes & baby onions

Recipe from: 12/1/2007 12:00:00 AM

Ingredients 11
Servings 6
Time 25


  • 100
    extra-virgin olive oil
  • 150
    plain white flour
  • 60
  • sea salt and freshly ground black pepper
  • 1
    free-range chicken, portioned
  • 20
    small bably onions, peeled
  • 2
    green peppers, grilled, peeled and pitted
  • 2
    cloves garlic, peeled and chopped
  • 5
    very ripe tomatoes, peeled and pitted
  • 50
    salted butter
  • 20
    small, fresh mushrooms


Heat the olive oil in a flame-proof casserole.
Mix the flour, paprika and seasoning gently, and sieve it over the chicken pieces. Brown the chicken, then add the baby onions.
Add sliced green peppers and garlic. Slice the tomatoes in strips over a bowl to catch the juices, and add it all to the casserole.
Do remember to remove the tomato pips as they're the culprits that can cause a tomato and chicken casserole to go sour.
Add enough water to allow for gentle simmering, about an hour.
While that's happening, melt the butter in a pan and allow it to brown to make beurre noisette or nut butter.
Add the mushrooms, and fry until caramelised. To serve, pour the mushrooms over the dish, and garnish with a handful of freshly picked parsley.
Serve the basmati rice on the side.

Read more on: poultry


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