Chicken filet with braised tomatoes and olives

Name: Chicken filet with braised tomatoes and olives
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 650 g Chicken filet; 6 Tomatoes (about 100 g each); 100 g black pitted olives; 3 Onions; 2 TABLESPOONS Oil; 125 g smoked streaky bacon, in cubes; 100 ml Vegetable broth; 6 Stem(s) Thyme; 1 (approx. 250 g) Baguette bread; 25 g Herb Butter

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

650 g Chicken filet
6 Tomatoes (about 100 g each)
100 g black pitted olives
3 Onions
2 TABLESPOONS Oil
125 g smoked streaky bacon, in cubes
100 ml Vegetable broth
6 Stem(s) Thyme
1 (approx. 250 g) Baguette bread
25 g Herb Butter

Directions

1
Wash the meat, dab dry and cut into cubes. Wash tomatoes, grate dry, cut into eighths and remove seeds. Cut olives lengthwise in half. Peel and chop onions.
2
Heat the oil in a pan. Fry the chicken for about 5 minutes while turning, add the bacon and continue to fry for about 5 minutes. Add tomatoes, olives and onions and fry for another 5 minutes. Deglaze with broth and simmer at low heat for about 10 minutes.
3
Wash the thyme, shake dry and, except for something to garnish, pluck leaves from the stalks. Chop leaves finely. Cut baguette into slices. Lightly toast the slices on both sides in a pan without fat.
4
Take out and spread herb butter on one side.
5
Stir chopped thyme into the ragout, except for a little to garnish. Arrange the ragout, sprinkle with thyme and garnish. Add the herb baguette.