Chicken Passata

1. 1

   get a large saucepan and sweat the onions and garlic in olive oil.

2. 2

   take the skin off the chicken and add it to the onions/garlic and sweat again.

3. 3

   Add the passata and chicken stock and herbs and cook until about 3/4 done on a low heat.

4. 4

   Add the sliced red peppers and continue until the chicken is cooked.

5. 5

   Check the seasonings at the end and add some black pepper.

6. 6

   Serve with anything that mops up the gravy-- mashed potato/rice/cous cous and its better the day after too.

* Per serving · 4 servings · Values may vary.

No additional tips available.