Tuscan Chicken Tomato Roast:

  • Chicken, whole 2500 g
  • Knorr Chicken Bouillon Powder 20 g
  • Flour, all-purpose 10 g
  • Olive oil 50 ml
  • Fennel, seeds 2 g
  • Onion, brunoise 75 g
  • Turkey Bacon 250 g
  • Garlic, diced 4 g
  • Balsamic Vinegar 50 ml
  • Sugar 30 g
  • Water for lime seasoning 50 ml
  • Rosemary, fresh 20 g
  • Knorr Mise en Place Basil (2x340g) 50 g
  1. Tuscan Chicken Tomato Roast:

    • Cut the chicken into 8 pieces and marinate with Knorr Mise en Place Basil and Knorr Chicken Stock Powder for 4-6 hours.
    • Dust the chicken pieces in flour, shaking off excess.
    • Heat half the olive oil in a frypan over medium heat and pan seer the chicken in batches for 2 minutes each side or until golden. Place in a baking dish.
    • Heat remaining olive oil and cook fennel, onion, turkey bacon and garlic, stirring for 3-4 minutes until soft and golden.
    • Add Knorr Lime Seasoning Powder, sugar and vinegar.
    • Simmer for 3-4 minutes until reduced by half. Add Knorr Tomato Pronto, rosemary and parsley. Bring to a boil. Pour over the chicken, cover and cook in a preheated oven until chicken is tender.
    • Serve with salt-less traditional Tuscan bread.
  2. Chef’s Tip for Authenticity:

    • To keep the recipe authentic, use Pancetta rather than turkey in the recipe.