CHICKEN WITH TOMATO AND GARLIC

CHICKEN WITH TOMATO AND GARLIC

Serves 4

Syn Free

8 skinless chicken thighs
2 tbsp. red or white wine vinegar
300g ripe tomatoes, roughly chopped
100ml chicken stock
3 sprigs of fresh thyme or basil
4 large cloves of garlic, crushed
Half a tsp. paprika
2 pinches of sweetener

Spray a large non-stick frying pan well with Frylight and fry over a medium heat until brown all over. Remove the chicken to a plate.
Pour the vinegar into the pan and cook until reduced by half, scraping the bottom of the pan with a wooden spatula.
Add the tomatoes, stock, thyme, garlic, paprika and sweetener. Bring to the boil, then reduce the heat and return the chicken to the pan. Cover and cook gently for 30 minutes or until the chicken is tender.
Remove the chicken and keep warm.
Remove the sprigs of thyme and tip the ingredients into a blender and whizz until smooth.
Season to taste, then pour over the chicken.

Great served with pasta.