Ingredients
4 medium sized, skinless chicken breasts, 4 (or 6-8 thighs)
2 tbsp olive oil and 1 tbsp butter
salt and freshly ground black pepper, and extra salt for sauce seasoning
1 red onion (finely chopped)
3 garlic cloves (minced)
1 can (400g) whole peeled or chopped tomatoes.
2 tbsp tomato purée
1 tsp dried tarragon
1–2 tbsp drained green peppercorns in brine
100 ml chicken stock
50 ml double cream or crème fraîche
30g Parmesan cheese (optional)
1 tbsp fresh basil, or parsley, torn
TIPS
Use green peppercorns preserved in brine, not dried, for the best flavour.
When adding the tomatoes and stock, use a wooden spoon to scrape up the browned bits from the bottom of the pan for extra flavour.
This dish pairs well with pasta (such as orzo), rice, or garlic bread to soak up the sauce.
Directions
Step 1
Season the chicken breasts with salt and pepper. Rub in gently and leave to rest for two minutes.
Step 2
Heat the olive oil and butter in a large, deep frying pan or skillet over medium-high heat.
Step 3
Sear the chicken for 3–4 minutes on each side until golden brown (it does not need to be cooked through yet). Remove the chicken from the pan and set aside.
Step 4
Reduce the heat to low-medium.
Step 5
Add the chopped onion to the same pan, adding a little more oil if necessary. Cook until soft, around 10 minutes.
Step 6
Add the minced garlic and cook for 30 seconds, until fragrant.
Step 7
Stir in the tomato purée and cook for 1 minute.
Step 8
Add the tinned tomatoes, chicken stock, green peppercorns, tarragon and a large pinch of salt.
Step 9
Bring the sauce to a boil, then reduce the heat to low and simmer for 5–10 minutes to allow the flavours to meld and the sauce to thicken slightly. Stir in the cream or crème fraîche.
Step 10
Return the browned chicken to the pan, along with any resting juices.
Step 11
Cover and simmer for 15 - 20 minutes, or until the chicken is cooked through and tender.
Step 12
Stir in the Parmesan cheese (if using) and top with fresh basil or parsley before serving.
