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Photo of Tomato-braised chicken by WW

Tomato-braised chicken

1
Points® value
Total Time
1 hr 20 min
Prep
10 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy
A simple, hearty and warming winter dish.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

600 g, boneless

Onion

2 medium, sliced

Garlic

2 clove(s), chopped finely

Mushrooms

100 g, sliced

Carrots, raw

1 medium, sliced

Tinned Tomatoes

400 g, chopped

Tomato Purèe

2 tablespoon(s), level

Parsley, fresh

2 sprig(s), fresh, 1 chopped and 1 to garnish

Vegetable stock cube

1 cube(s), chicken, made up with 300 ml (1/2 pint) hot water

Instructions

  1. Preheat the oven to 190°C, 170°C fan, gas mark 5.
  2. Mist a large nonstick frying pan with cooking spray and heat over a medium high heat. Add the chicken breasts and sauté for 3 - 4 minutes on each side, until browned. Transfer to an ovenproof casserole dish.
  3. Wipe the pan clean, mist with more cooking spray and sauté the onions and garlic for 3-4 minutes until softened. Add to the casserole along with the mushrooms, carrot, tinned tomatoes, tomato purèe and 1 tablespoon of parsley.
  4. Pour the stock into the frying pan and bubble it up, stirring to absorb pan juices. Add to the casserole and stir well. Season with salt and pepper.
  5. Cook the casserole for 1 hour, until the chicken and vegetables are tender. Garnish with the chopped parsley.

Notes

Serve with jacket potatoes, rice or pasta.

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