Chicken Provencale
Warm, comforting and filling chicken dish!
- Spray oil
- 1 onion (chopped)
- 1 red pepper (deseeded and diced)
- 2 cloves garlic (crushed)
- 500 g skinned chicken breast (cubed)
- 125 ml dry white wine
- 500 g juicy tomatoes (chopped)
- 2 tbsp tomato puree
- 1 small bunch parsley (chopped)
- salt and freshly ground black pepper
- 120 g white basmati rice (dry weight)
- Spray a large deep frying pan lightly with oil and place over a low to medium heat.
- Add the onion, red pepper and garlic to the hot pan and cook, stirring occasionally, for 6-8 minutes until tender.
- Add the chicken and cook for 5 minutes until browned all over.
- Pour in the white wine, turn up the heat and let it bubble away for a few minutes.
- Stir in the tomatoes and tomato puree.
- Season to taste and simmer for 15 minutes or so until the chicken is cooked through and the sauce reduces.
- Meanwhile, cook the rice according to the packet instructions.
- Stir the parsley into the chicken mixture and serve with the rice and a No-Check salad.