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Italian Chicken in Tomato Sauce

Italian Chicken in Tomato Sauce

The onions are so creamy and the chicken thigh so soft - this dish tastes delicious.
You can also make some amazing pasta with any leftover sauce!

Ingredients: 2 servings

Chicken thigh
1 thigh
Salt and pepper (for the chicken)
as needed
Onion
1
Mushrooms (or shimeji mushrooms)
1 pack
Garlic
1 clove
Olive oil
1 to 2 tablespoons
Sauce:
Canned tomatoes
1 can (400 g)
Cooking sake (red wine, if possible)
50 ml
Water
150 ml
Honey
2 tablespoons
Ketchup
2 tablespoons
Soy sauce
1 tablespoon
Vinegar
2 tablespoons
Soup stock cube
1
Bay leaf
1
Dried basil leaves
1 tablespoon

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. Dish it up. Top with fresh basil or parsley if possible, and enjoy.

Story Behind this Recipe

I was inspired by a chicken dish that I ate at an Italian restaurant to make this recipe.