Creamy Tomato Chicken

This creamy tomato chicken is Bosco’s absolute favorite dish of mine.
Whenever we invite friends over for dinner, this is the first thing that comes to mind and has never failed to impress. This is also a great dish for a special night at home, light up some candles, play some music in the background, pour a glass of white wine and enjoy a romantic candle lit dinner with your significant other!

This dish is easily made from scratch and designed to be healthi(er)- no flour, butter, chicken fat, nor chicken skin! Once cooked through, the flavors of the onions, chicken, and tomato really blend with the cream to create a delightful sauce that will have your guests going back for more. This dish can be made into a pasta sauce or paired with potatoes, garlic bread, or even the stiffer brown rice varieties which can balance the rich sauce. I hope you enjoy and please do share a picture with me if you try it! : )

Prep Time: 15 minutes

Cooking Time: 30 minutes

Portion: 2 people

Ingredients:

2-3 pieces chicken thigh skin- and bone-less (free range, hormone free)

1 large brown onion

2 tomatoes

5-6 cloves garlic

150-200 ml whipping cream

bay leaves (dry or fresh)

parsley (dry or fresh)

basil (dry or fresh)

salt+pepper

Timer: 0 minutes

1. Prepare the chicken

Remove the fat from the chicken and make the chicken thigh meat an even thin layer by slitting the veins that hold the thick parts together

Use a fork to poke holes through the chicken meat to allow the cream sauce to seep through

Marinate with a bit of cream, dry herbs, and pepper

*I refrain from adding salt in too early in my dishes to keep sodium levels low, also salt will pull out water from meats and make them tough

2. Dice both the tomatos and onions, and peel/crush the garlic.

* making them the same size can create better texture and presentation

3. Using olive oil, fry the garlic until golden

4. Add the onions and a dash of salt, fry until almost transparent

*salt really helps to bring out onion’s aromas and flavours

Timer: 23 minutes

5. Add the chicken flat in the pan

*When overcooked chicken can get really tough, so to prevent that just lightly sear both sides to lock in the moisture

Timer: 26 minutes

6. Add the cream and bring to a boil

*if you want to make this into a pasta sauce, add more cream- use your imagination and adjust accordingly!

7. Add the tomatoes and dry herbs

*tip: when you are using dried herbs, rub them between your fingers to bring out their flavour first

(for the fresh herbs, I don’t like to overcook them so I add them a bit later)

8. Add the fresh herbs

*Once the tomatos start boiling through, they will soften- use your spatula to crush them and release that beautiful salmon color into the crea

9. Let it simmer away on low heat to keep the chicken moist. Once the flavours/colors have come out and the sauce has reduced, season with salt and pepper.

*Don’t add salt in too early because you want to taste the true flavours before deciding how much salt you really need to add, also it can make the meat tough if cooked in a salty sauce for too long

Once it has reached the consistency and flavour you like, it’s ready!  The tomatos, onions, garlic and chicken flavours will blend harmoniously with the cream sauce.

Timer: 45 minutes

Garnish with fresh herbs and plate up with a side of your liking. In the first picture, made a pesto bow tie pasta- the basil and cheese go really well with this cream sauce. Alternatively, you can make this into a pasta sauce, as I have done in the second picture. In the third picture, I’ve pan fried the chicken with its skin and sliced potatoes. 

I hope you enjoy it as much as we did! Please do let me know if you try this out! And don’t forget to sign up to receive email notification for new posts 🙂

Be in love with life.

Much Love,

CC