Thyme chicken with tomato sauce Thyme chicken with tomato sauce
Overview
Regarding the raw materials of tomato juice, is it better to use tomatoes or tomato paste? nonono~ None of that, but the humble canned tomatoes (Cannedtomatoes). There are two reasons for choosing canned tomatoes. First, the tomatoes are comparable to original tomato sauce and have a richer taste than fresh tomatoes. Second, the solid pulp of tomatoes is retained, which can make the sauce more textured. Canned tomatoes are divided into diced and whole tomatoes, and there are also differences between peeled and skin-retaining. This dish is suitable for using diced tomatoes, but if you don’t have any on hand, you can use whole tomatoes. You can just smash them later and it won’t be a big deal. In addition, I picked up thyme twigs and bought some fresh broad beans this morning, so let’s get started!
Tags
Ingredients
Steps
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Ingredients list: •Chicken •Bava beans •Thyme •Onions •Canned tomatoes •Eryngii mushrooms •Salt •Olive oil •Freshly ground black pepper •Stock
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Dry the chicken pieces, coat with salt, and place in the refrigerator for 2 hours or overnight. After taking it out, wipe both sides of the chicken pieces dry (it will not be easy to get oily and stick to the pan), and fry the chicken skin down in the pan until golden brown;
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When one side is fried until golden brown, flip over and fry again;
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Remove the chicken and set aside, leaving the oil in the pot;
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Fry onions until soft and slightly caramelized;
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Pour in the tomatoes and stir-fry until fragrant, then crush until soft;
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Pour in the broad beans and stir-fry together;
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Put the chicken back into the pot, add king oyster mushroom pieces, then add stock, black pepper and thyme, salt to taste, bring to a boil, cover and simmer;
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Stew until the chicken is soft and tender. Open the lid to collect the juice and enjoy. It is best served with bread~
