When you make these kinds of recipes from scratch you begin to understand why you simply don’t need bottled pasta sauce EVERY again. I use this method for lots of different sauces. For instance, use jalapenos and tomatillos instead of tomatoes and pepper. And then use Olive This! Jalapeno Olive Oil. Use to top tacos or grilled steak. Don’t forget to smile while you’re cooking, it and then do a little dance while plating your beautiful food. Because it’s that good.
INGREDIENTS
- 3 whole boneless chicken breasts each trimmed and cut into thirds (roughly 5 ounces each)
- 8 tablespoons Olive This! Tuscan Herb Olive Oil divided (More if needed!)
- 1 teaspoon of your favorite Italian spice blend
- ½ teaspoon paprika
- ½ teaspoon coriander powder
- 1 tablespoon dried parsley
- 10 Roma tomatoes, quartered and seeds removed
- 1 large red pepper, cut into large chunks with seeds and pith removed
- ½ yellow onion cut into large chunks
- 4 large cloves of garlic, halved
- 3-4 sprigs of fresh thyme and rosemary
- 3 teaspoons finely chopped fresh basil plus about 15 leaves of basil for garnish
- ¼ cup red wine like a Merlot
- 1/3 cup heavy cream
- 4 tablespoons water
- 3-4 teaspoons kosher salt
- 2 teaspoon black pepper
- OPTIONAL – Shaved parmesan to serve
DIRECTIONS
Preheat oven to 425° F. Cut up chicken, trimming off any sinews or tough areas and put the pieces in a large bowl with the paprika, coriander, salt and pepper, parsley and about 3 tablespoons olive oil. Stir to combine, let sit.
Quarter the Roma tomatoes and cut out the seeds. Place in a large bowl with the cut onion, garlic cloves, and red pepper. Toss with 3 tablespoons olive oil. Spread out into a large glass, foil covered baking dish. Top with the rosemary and thyme. Roast for 45-55 minutes or until very soft and slightly charred. Remove from oven, discard the herbs, and let sit for about 5 minutes. Dump all cooked vegetables into a blender, including the Tuscan Herb olive oil. Add the water and pulse until well blended. Add the wine and pulse again until pureed. Add the basil and pulse lightly to combine. Taste and add salt if needed. Pulse, taste again and continue to season until balanced. Set aside.
Bring a large sauté pan to very high heat. Add about 1 – 2 tablespoons olive oil. Add chicken pieces being sure to leave room between pieces so they can brown. When brown on one side, turn and brown on the other side until nearly done. Remove, cover with foil. Turn heat off but while pan is still hot immediately add the tomato pepper cream sauce to pan. It will bubble slightly then settle down. Turn the heat back on to about medium and gently nest in the chicken pieces. Top with pieces of torn basil, and when it begins to bubble and steam and you know chicken is hot, turn off heat and serve.
©Recipe and Photo Copyright Camine Pappas, 2013 – 2024. All rights reserved.