We have a rule in my house, if I am cooking dinner then the husband has to do the washing up and cleaning after Dinner, and there are no two ways about it. I firmly believe that every member of the household should do their bit in contributing towards the upkeep of the house, and it is not just a woman’s job to do the cleaning, cooking, etc.
So the husband chops vegetables and does all the cleaning up, and it takes a tremendous load off my back when I come home to a clean house the man takes the initiative to help. Although he is still very lazy as per my books, I guess we have learned to tiptoe around his laziness and my hyperactivity, and we have sort of clicked.
However, he still grumbles when there are too many utensils to clean after I have made dinner. So sometimes I try and stick to “One Pot dinners” that don’t use all the utensils in the kitchen and are not a huge mess to clean up. And this “Pan-fried Chicken in Tomato sauce” is truly a “One Pot Wonder”. I just need a Plate and a Pan, and that’s it. It is easy to cook and tastes delicious with a piece of crusty fresh Bread and a glass of Wine. Perfect weekday treat for a tired couple who cannot be bothered with the aftermath of a long Indian dinner.
Pan Fried Chicken in Tomato Sauce (Serves 2 – 3, cooking time 30 minutes)
For the Chicken
2 large Chicken Breasts cut into 2 each.
1 tbsp plain flour
1 tsp Lemon Zest
1 tsp dried Thyme
Salt and Pepper to taste
2 tsp Olive Oil
For the Tomato Sauce
4 large ripe Tomatoes chopped into medium sized chunks (the tomatoes must be juicy and ripe) Alternatively you can use a 400 G tin of Tomatoes.
½ cup Red Wine
1 tbsp Red Wine Vinegar
Salt and pepper to taste
Lots of freshly chopped Parsley
1 tbsp Capers (optional)
1 cup Chicken Stock (you may need a little more if your sauce is too dry)
2 Garlic cloves finely chopped
50 g diced Pancetta or Bacon (Optional)
Put the Chicken breast in between a sheet of Baking paper and using a rolling pin beat them a bit to flatten them, this makes the cooking faster.
In a plate add the Flour, salt, pepper, dried thyme and Lemon zest and mix well. Rub the Chicken breasts on both sides with the flour. Remove any excess flour stuck to the breast
Heat Olive oil in a pan and place the Chicken pieces, fry on both sides till Golden Brown. Remove from the pan and drain on a kitchen towel.
For the Sauce
In the same pan add a little more Oil if needed or use whatever is left over.
Add the chopped Garlic, Capers and Pancetta/Bacon and fry for 5 minutes . Now add the chopped Tomatoes and cook till the Tomatoes are mushy and almost done.
Add the Wine and bring to a boil. Add the Vinegar, Salt, Pepper and Chicken stock and bring to a boil again.
Now gently add the Chicken Breasts, cover and cook for another 10 minutes or so till the Chicken is nice and tender and the sauce is thick. If you feel the sauce is too watery, remove the Cooked Chicken breasts and cook the sauce on a high flame for the extra water to evaporate, till you have desired consistency.
Sprinkle lots of freshly chopped Parsley and serve.