Tuscan Chicken Tomato Roast
Tuscany is famous for fresh local ingredients which they use to cook home-style dishes like this Chicken Tomato Roast. Fresh herbs and top quality tomatoes are the key. We recommend using Knorr Tomato Pronto which will cut the cooking time down by 15 minutes as the tomatoes are already cooked before packaging. View the full recipe below.
Ingredients
Cooking the dish
-
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
-
Knorr Tomato Pronto 800 g
-
Rosemary, fresh 20 g
-
Knorr Mise en Place Basil Pesto 50 g
Preparation
-
Cooking the dish
- Cut the chicken into 8 pc and marinade with Mise en Place Basil Pesto and Knorr Chicken Bouillon for 4-6 hours
- Dust the chicken pieces in flour, shaking off excess.
- Heat halve the olive oil in a frypan over medium heat and pan seer, 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 juice, sugar and vinegar
- Simmer for 3-4 minutes until reduced by half. Add Knorr Tomato Pronto, rosemary and parsley. Bring to the boil. Pour over the chicken, cover and cook in a preheated oven until chicken is tender.
- Serve with salt-less traditional Tuscan bread.
Chefs Tip for Authenticity
To keep the recipe authentic use Pancetta rather than turkey in the recipe.