Chicken Provencal
By
spud! Culinary Institute
(Published: )
| Prep Time |
Cooking Time |
Servings |
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3 people |
Ingredients:
- 1 tablespoon coconut oil
- 3 boneless, skinless chicken breasts
- 14 oz plum tomatoes
- 100g water
- 1 teaspoon tomato purée
- 10 pitted black olives, chopped
- 3 oz mushrooms, sliced
- 1 onion, finely chopped
- 1 red pepper, diced
- 1 teaspoon dried oregano
- Fresh basil leaves, torn
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Directions:
1)Place a shallow non stick saucepan over a low heat, then add the coconut oil. When it's gently heated through add the chicken, season then fry for 5 minutes turning as required to ensure the pieces are sealed on all sides.
2)Remove the chicken from the pan and set aside; keep warm. Keep the heat low than add the onion, pepper, garlic and mushrooms to the pan and sweat for 5 minutes with the lid on.
3)Add the tomatoes, water, tomato purée, and oregano. Increase the heat and bring close to the boil, then add the chicken and reduce the heat to low; add some seasoning and simmer half-covered for 8 minutes.
4)Remove the lid and add the olives; simmer for a further 2 minutes uncovered, check the seasoning and alter if required. 5)Remove from the heat and sprinkle with the torn basil, then serve immediately.
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