Rich Red Chicken with Rosemary & Cherry Tomatoes

Rich Red Chicken with Rosemary & Cherry Tomatoes

From 123 success plus

Points per serving 4½

Serves 4

4 onions, quartered
4 tsp olive oil
4 part boned chicken breasts skinned
2 garlic cloves, crushed
3 tsp chopped fresh rosemary
2 tbsp sun-dried tomato paste
100ml red wine or sherry
2 tsp flour450 ml chicken stock
350g small, flat mushrooms
2 tbsp wholegrain mustard
225g cherry tomatoes
salt & pepper
flat leaf parsley to garnish

Preheat oven to Gas 4/180ºC. Heat a large non-stick pan until hot. Add the onions and 2 tsp oil, reduce the heat and cook for 10 mins, stirring until just beginning to soften & turn golden. Remove with a slotted spoon to a large lidded casserole.

Add the remaining oil and chicken, breast down and cook for 5 mins until the meat seals and lightly colours. Add garlic and rosemary, turn breasts over and cook for a further 5 mins to seal the underside. Transfer to the casserole.

Stir the tomato paste and wine or sherry into the pan. Cook 3-4 mins to reduce slightly and then blend in the flour. Cook stirring for 2-3 mins until smooth. Add the stock, bring to the boil and pour over the chicken.

Cover tightly and cook in the oven for 50 mins.

Meanwhile wipe out the frying pan and dry-fry the mushrooms over gentle heat until they begin to soften and release moisture. Continue to cook for 5 mins.

Stir the mushrooms, mustard and tomatoes into the casserole. Season to taste. Return to the oven, uncovered for 10mins until the tomatoes are just tender. Serves garnished with parsley.