Tomato Wine Chicken Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons all-purpose flour
02 -
Salt and black pepper (adjust to taste)
03 -
2 small chicken breasts, boneless and skinless
04 -
1-2 tablespoons of olive oil (your preference)
05 -
1 small yellow onion, thinly sliced
06 -
1 cup of dry white wine (or replace with chicken broth)
07 -
3 garlic cloves, minced finely
08 -
1 tablespoon salted butter
09 -
225 grams canned tomato sauce
10 -
340 grams of thin pasta (spaghetti or similar)
→ Gravy and Seasonings
11 -
25 grams of brown gravy powder (1 packet)
12 -
240 ml chilled water
13 -
1/2 tsp of dried parsley leaves
14 -
1/2 tsp of ground mustard powder
15 -
A sprinkle of salt (1/4 tsp)
16 -
1/2 teaspoon of Italian herb mix
# Instructions:
01 -
In a big measuring jug, combine gravy powder with cold water using a whisk until smooth. Toss in tomato sauce, mustard, parsley, seasoning mix, and salt. Put aside for now.
02 -
Slice your chicken pieces into cubes of similar size. Add a bit of salt and pepper to season. Lightly toss the chicken with flour until fully coated.
03 -
Warm up olive oil in a spacious frying pan over medium-high heat. Place the chicken in the hot pan and cook for 3-4 minutes, making sure to brown all sides. After that, cook for another few minutes till the chicken is just done. Take chicken out and set it aside.
04 -
Take the pan off the heat, then pour in 60 ml of wine (or broth). Bring the heat back to medium and use a spatula to loosen up and scrape the browned bits stuck on the surface.
05 -
Add butter along with onion slices to the pan. Stir frequently while cooking on medium heat for about 20 minutes, till onions soften up a lot and turn golden brown.
06 -
Add in your minced garlic and stir with the onions for around 60 seconds, or until it's fragrant.
07 -
Pour in what's left of the wine (or broth) and let it simmer softly for 5 minutes, giving the liquid some time to reduce a little.
08 -
Pour in your gravy and tomato mixture, and let it come to a low boil. Allow it to thicken for half a minute, then switch to a simmer. Pop the cooked chicken back in and stir.
09 -
Cover the pan halfway with a lid. Separately, boil a big pot of water for your spaghetti. Add a small amount of salt. Follow package instructions to cook spaghetti to just tender. Drain completely.
10 -
Toss the drained spaghetti into your skillet and mix gently, ensuring the pasta is smothered in sauce. Add a little parsley on top, and enjoy while it's hot.
# Notes:
01 -
Let onions cook long enough to soften and turn golden—they help cut through the wine and tomato's acidity.
02 -
For wine, Pinot Grigio or Sauvignon Blanc work well, but broth does the trick too if you don't want alcohol.
03 -
Use less spaghetti if you want more sauce on your plate. If spaghetti isn't your thing, try short kinds of pasta like ziti.
04 -
Store any extra in a sealed container. It stays good in the fridge for up to 3 days or can be frozen for 3 months.