Italian Chicken in Tomato Sauce - Family members warmth and closeness could be obtained in easy methods. 1 of them is cooking and serving meals for the loved ones. As a housewife, certainly you do not choose to miss a meal together suitable? Cuisine can also be the essential to a content household, lots of really feel homesick due to the fact their cooking has been located elsewhere.
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Italian Chicken in Tomato Sauce is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Italian Chicken in Tomato Sauce is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have italian chicken in tomato sauce using 17 ingredients and 5 steps. Here is how you cook that.
Composition needed to serve Italian Chicken in Tomato Sauce:
- 1 thigh Chicken thigh
- 1 Salt and pepper (for the chicken)
- 1 Onion
- 1 pack Mushrooms (or shimeji mushrooms)
- 1 clove Garlic
- 1 to 2 tablespoons Olive oil
- Sauce:
- 1 can Canned tomatoes
- 50 ml Cooking sake (red wine, if possible)
- 150 ml Water
- 2 tbsp Honey
- 2 tbsp Ketchup
- 1 tbsp Soy sauce
- 2 tbsp Vinegar
- 1 Soup stock cube
- 1 Bay leaf
- 1 tbsp Dried basil leaves
Steps to make Italian Chicken in Tomato Sauce:
- Prepping: Slice the chicken thigh into bite-sized pieces. Season with salt and pepper. Cut the onion in half and slice into 1cm wide slices. Chop the hard ends off the mushrooms and slice them in half.
- Heat some olive oil and mashed garlic in a frying pan over low heat. Add the chicken thigh and turn the heat to high. Transfer onto a plate once it's nicely browned on both sides.
- Add the onion and mushrooms into the same frying pan that you used to cook the chicken. Stir-fry until soft. Put the chicken back into the pan and continue to stir-fry lightly.
- Mash the canned tomatoes as you add them into the frying pan. Then add the rest of the ingredients to make the sauce. Simmer over low heat for over 20 minutes until the onions become creamy.
- Dish it up. Top with fresh basil or parsley if possible, and enjoy.
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