- For the tomato sauce;
- 1 onion roughly chopped
- 1 carrot roughly chopped
- 1 stick of celery roughly chopped
- 50ml Olive oil
- 2 cloves garlic, finely chopped
- 1tsp dried oregano
- 200ml red wine
- 1tsp caster sugar or to taste
- 2x400g cans tomatoes, drained and chopped
- Salt and freshly ground black pepper
- For the garlic and rosemary potatoes;
- 2tblsp live oil for frying
- 6 cloves of garlic, peeled
- 800g new potatoes
- 6 sprigs of rosemary
- Maldon salt
- 1tblsp of unsalted butter
- To serve;
- 4 chicken breasts, inner fillet removed
- 1tblsp olive oil
- 250g Buffalo or good quality mozzarella
- Maldon salt
- 3tblsp freshly grated Parmesan cheese
This is a very simple recipe that can be knocked up anytime in the house and the kids will love it (my son calls them chicken pizza!!!). The sauce recipe below will make more than enough sauce and there should still be plenty left over. Simple store in a sealed container in the fridge for 4-5days or in the freezer for 3 months, it’s a great sauce to have on standby for emergency.
These roast new potatoes are a versatile, anytime accompaniment that goes well with any Italian dish.
Pre heat the oven to 180c.
For the tomato sauce;
Place the onions, carrots and celery, in batches into a blender and pulse to a fine grind.
Place a large pan over medium heat and add the olive oil. Add the onion, carrot and celery and fry over gentle heat for 10-15mins, or until they have taken on a light golden colour. Add the garlic and oregano and continue to cook over a medium heat for a few minutes. Add the red wine and reduce until almost evaporated. Add sugar and the tomatoes, bring to a simmer, and continue to cook for 10mins, or until you have a lovely tomato sauce consistency. Season to taste. Remove from the heat, and reserve for service.
For the garlic and rosemary potatoes;
Heat a heavy-based roasting pan on the hob over gentle heat and add the olive oil to cover the base of the pan. Crush the garlic cloves to a paste and add to the pan. Do not allow the garlic to colour. Add the potatoes and six rosemary sprigs and season with Maldon salt. Add the butter and fry gently, stirring, until the potatoes are lightly coloured – about 10 minutes. Transfer the pan to the oven and bake for 25 minutes, until the potatoes are cooked through and nicely coloured.
Place the chicken breasts between cling film sheets and bash out with a meat hammer or a rolling pin until they are an even thickness.
Heat grill pan or frying pan over High heat and add the olive oil, add the chicken breast and cook for 5mins on each side, then remove. Place the chicken breast into a shallow ovenproof dish and pour over enough of the sauce to cover (the rest can be stored in the fridge or freezer for another use). Tear the mozzarella into small pieces and scatter over the chicken, season with salt and evenly scatter over the Parmesan. Place under a hot grill for 3-4mins or until the cheese has melted and the sauce is bubbling.
Serve with garlic and rosemary potatoes and a simple rocket and Parmesan salad for a perfect meal.