The humble jar of traditional Italian-style tomato sauce can go a lot further than a bowl of pasta – see how in this recipe.
Ingredients
- 2 tablespoons extra virgin olive oil
- 8 (about 1.4kg) chicken thigh cutlets
- 200g button mushrooms, trimmed
- 1 brown onion, finely chopped
- 4 pancetta slices, coarsely chopped
- 2 garlic cloves, crushed
- 3 anchovy fillets, drained, finely chopped
- 1/2 cup (125ml) white wine
- 2 cups (500ml) tomato sugo (tomato sauce)
- 1 cup (175g) kalamata olives
- 2 tablespoons salted baby capers, rinsed, drained
- 1/4 cup oregano leaves
Method
- Step 1Heat 1 teaspoon of the oil in a large deep frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until golden brown. Transfer to a plate. Repeat with the remaining chicken.
- Step 2Add half the remaining oil to the pan over high heat. Add mushrooms and cook, stirring occasionally, for 2-3 minutes or until golden. Transfer to a plate. Heat remaining oil over medium heat. Add onion and pancetta; cook, stirring occasionally, for 5 minutes or until onion softens. Add garlic and anchovy and cook, stirring, for 1-2 minutes or until anchovy dissolves.
- Step 3Add the chicken and mushrooms to the pan. Pour over the wine and bring to the boil. Add the sugo and stir to combine. Reduce heat to medium-low. Cook, covered, turning occasionally, for 20 minutes or until the chicken is cooked through and sauce thickens slightly. Add the olives, capers and half the oregano; stir to combine. Remove from heat.
- Step 4Spoon among serving plates. Sprinkle with remaining oregano and serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2675 kj
Energy
43g
Fat Total
9g
Saturated Fat
6g
Fibre
47g
Protein
181mg
Cholesterol
1453.11mg
Sodium
8g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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