Tuscan tomato chicken

Name: Tuscan tomato chicken
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 100 g Parma ham; 4 Branches of rosemary; 2 Onions; 2 Garlic cloves; 2 Chicken breasts (with skin and bone; approx. 800 g); 7-10 Tbsp salt, pepper; 3 TABLESPOONS Flour; 2 TABLESPOONS Olive oil; 1⁄8 l dry red wine; 3 TABLESPOONS Balsamic vinegar; 1 can(s) (850 ml) Tomatoes; 4 Tomatoes; 1 pinch Sugar

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

100 g Parma ham
4 Branches of rosemary
2 Onions
2 Garlic cloves
2 Chicken breasts (with skin and bone; approx. 800 g)
7-10 Tbsp salt, pepper
3 TABLESPOONS Flour
2 TABLESPOONS Olive oil
1⁄8 l dry red wine
3 TABLESPOONS Balsamic vinegar
1 can(s) (850 ml) Tomatoes
4 Tomatoes
1 pinch Sugar

Directions

1
Cut the ham into strips. Wash and chop the rosemary. Peel and chop onions and garlic.
2
Cut the chicken fillets and skin from the bone, wash and pat dry. Season with salt and pepper. Turn in flour, tap off excess flour. Heat oil in a large frying pan. Fry the fillets for 2-3 minutes on each side and remove.
3
Fry ham in hot frying fat until crispy. Fry rosemary, onions and garlic for about 3 minutes. Deglaze with wine and vinegar. Bring to the boil and reduce by half. Add canned tomatoes and juice.
4
Simmer everything open for about 20 minutes, chopping the tomatoes coarsely. Wash and quarter the tomatoes, add them about 5 minutes before the end of the cooking time and cook with them.
5
Season the sauce to taste with salt, pepper and sugar and pour into an ovenproof dish. Place the fillets in it. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 25-30 minutes. Mashed potatoes taste good with it.