The creamy chicken with tomato sauce that I am going to share next sounds very rich, more like an autumn and winter dish, but because of the addition of fresh cherry tomatoes, dried tomatoes and tomato paste, the salty aroma is mixed with acid. Sweet and very refreshing.
This is a meal that can be completed within an hour. You can enjoy tender and juicy chicken thighs, fragrant and glutinous potatoes, fresh mushrooms, and rich tomato flavor in one go. The use of light cream and cheese mellows the taste of the sauce. It’s a very easy dish to make. I wonder if it suits your taste?
Materials:
2 whole chicken legs (skinless and boneless, cut into bite-size pieces)
8 small tomatoes (four out of one)
2-3 slices of air-dried tomatoes in oil (chopped)
1 potato (peeled and diced)
8 white mushrooms (cut into quarters, washed and drained)
4 garlic cloves (chopped)
Soup 250-300ml
Light cream 2.5-3tbsp
Ketchup 2tbsp
Appropriate amount of freshly ground black pepper
A little basil, thyme and oregano leaves (you can use dried spices you can buy in the supermarket, not necessarily all three)
Two pieces of unsalted butter (about 10g each)
A little chili powder (you can omit it if you are particularly afraid of spicy food)
An appropriate amount of shredded Parmesan cheese (you can also use mozzarella or cheddar instead)
*For the stock, you can use commercially available boxed chicken soup. If it is not available, you can use water and concentrated chicken essence, or use water directly, but you need to add salt to taste.
**Chicken legs are marinated with salt and black pepper. It is best to prepare the chicken one night in advance, but if you are short of time, you can marinate it half an hour in advance before cooking.
1. Heat 1 piece of butter and 1 tbsp of olive oil over medium heat. When the butter melts, add the chicken legs and fry until golden brown on both sides. Dish out and set aside.
2. Use the remaining oil to continue frying the mushrooms, sprinkle a little salt (just pinch a pinch with two fingers, because it will be cooked in the sauce later), and fry over medium heat until the mushrooms become like the picture above. When brown, set aside.
3. Add another piece of butter to the same pot, melt it and pour in the potatoes. Fry until the surface is golden brown and slightly charred, and the aroma of French fries is exuded. Take it out and set aside.
4. Add 2tbsp olive oil to the same pot, heat the pot, add minced garlic, chili powder and chopped oil-soaked air-dried tomatoes, stir-fry over low heat for 1-2 minutes until fragrant.
5. Pour in fresh tomatoes and stir-fry.Then cook over medium heat until the juice comes out and becomes soft, remember to stir-fry occasionally.
6. Pour in the light cream and grated cheese, stir-fry, and then pour in the stock.
7. After boiling, add tomato paste, basil, thyme, and oregano leaves, stir, and taste. If it is not salty enough, add salt. If it still feels a bit bland, add tomato paste, and then simmer over medium-low heat until When the soup thickens, add the fried chicken, mushrooms and potatoes.
8. There are two methods to follow:
– If you have an oven, you can pour all the ingredients and sauce into a baking pan and bake at 200 degrees Celsius for 25 minutes.
– If not, you can just follow the previous step and cook for 3-5 minutes until the sauce reaches the thickness you want.
Sprinkle a little freshly ground black pepper after serving and garnish with some fresh basil leaves if you have it on hand. This dish goes well with rice or bread.
