Orecchiette with chicken in red wine and tomato sauce

Name: Orecchiette with chicken in red wine and tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 Chicken fillets (approx. 150 g each); 4-5 Tbsp Oil; 250 g cherry tomatoes; 4 Shallots; 1 Garlic clove; 1 Branch rosemary; 400 g Orecchiette (auricle noodles); 200 ml dry red wine; 1/2 package (250 g) strained tomatoes; 4 TABLESPOONS black olives; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 Chicken fillets (approx. 150 g each)
4-5 Tbsp Oil
250 g cherry tomatoes
4 Shallots
1 Garlic clove
1 Branch rosemary
400 g Orecchiette (auricle noodles)
200 ml dry red wine
1/2 package (250 g) strained tomatoes
4 TABLESPOONS black olives
7-10 Tbsp Aluminium foil

Directions

1
Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Meanwhile wash meat and pat dry. Heat 2-3 tablespoons of oil in a large frying pan. Fry the meat for about 6 minutes on each side.
2
Wash the tomatoes, cut them in half. Peel and quarter the shallots. Peel and chop garlic. Wash the rosemary, dab dry and pluck. Add pasta to boiling salted water and cook according to package instructions.
3
Season the meat with salt and pepper, remove and wrap in foil. Heat 2 tablespoons of oil in the frying fat. Sauté the shallots in it. Fry cherry tomatoes, garlic and rosemary. Add wine, strained tomatoes and olives.
4
Bring to the boil and braise over medium heat for 5-8 minutes. Season with salt, pepper and 1 pinch of sugar.
5
Drain the pasta and mix with the sauce. Cut the fillets into slices and eat them with the sauce.