Crispy grilled chicken with various tomato sauces
Sprinkle salt and coarsely ground black pepper on both sides of the chicken. Place the chicken skin-side down in a frying pan with heated olive oil, and cook slowly over low heat with lightly crushed garlic and thyme
After about 5 minutes, drizzle olive oil over the surface of the chicken and cook for a further 7 to 8 minutes. When the skin is golden brown and crispy, flip it over and cook for 2 to 3 minutes, then turn off the heat and let it sit for a while
Heat A over low heat and when the garlic turns golden brown, add all the tomatoes and B and simmer for 4-5 minutes
When the tomatoes have softened, add C and simmer for 2-3 minutes to allow the flavors to blend
Cut the chicken from step 2 into 2cm pieces, arrange on a plate, and pour the sauce from step 4 over it. Finish by sprinkling with parsley
-
- chicken breast
- 90g
-
- salt
- A little
-
- coarsely ground black pepper
- A little
-
-
olive oil
!
- 1 tablespoon
-
olive oil
-
- Do not peel the garlic .
- 3 pieces
-
- time
- Appropriate amount
-
- Fruit tomatoes
- 1/2 piece
-
- Black Tomato
- 1/2 piece
-
- Green tomatoes
- 1/2 piece
-
- Red and yellow cherry tomatoes
- 3 each
-
- Aiko
- 2 pieces
-
[A]
-
olive oil
!
- 30ml
-
olive oil
-
- minced garlic
- 1 tablespoon
-
[B]
- basil
- 3 sheets
-
- salt
- A little
-
- pepper
- A little
-
[C]
- Black Olives
- 6 pieces
-
- capers
- 1 tablespoon
-
- Chopped parsley
- 1 tablespoon
-
- parsley for garnish
- Appropriate amount
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