Tomato and caper chicken
A tasty dish that is easy, quick and inexpensive to make. It’s a great mid-week dinner solution as you will have dinner on the table in under 30 minutes. Enjoy with rice, pasta or vegetables.
How long will it take?
25 minutes
What’s the serving size?
Serves 4
What do I need?
- 10 boneless chicken thighs, chopped into 3 centimetre pieces
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 6 tbsp shallots, finely chopped
- 1 garlic clove, finely chopped
- 4 tsp tarragon, finely chopped
- 400g can chopped tomatoes, drained
- ¼ cup red wine vinegar
- ¼ cup drained capers
- 1 cup dry white wine
- 2 tbsp tomato paste
- ¼ cup chopped fresh parsley leaves
How do I make it?
- Sprinkle chicken with salt and pepper.
- Heat oil and butter in a heavy-based frying pan.
- Add chicken and sauté over medium-high heat, until lightly browned
- Add shallots and garlic to the pan. Cook for one minute before adding tarragon, tomatoes, vinegar, capers, wine and tomato paste.
- Blend well and bring to a boil. Reduce heat to a simmer and then cover and cook for 8 minutes.
- Sprinkle with parsley and serve.
