Chicken stewed in tomato-cream sauce
4 servings
120 minutes
Chicken stewed in tomato-cream sauce is a tender and aromatic dish that combines the juiciness of meat with the richness of the creamy-tomato sauce. The roots of this recipe trace back to European cuisine, where harmony of flavors and textures is valued. Golden-browned chicken absorbs the aroma of garlic, basil, and onion, while cream makes the sauce velvety. Tomatoes add a slight tanginess, complementing the flavor of the meat pieces. This dish is perfect for cozy home dinners or festive gatherings. It pairs wonderfully with mashed potatoes, pasta, or fresh bread, allowing you to savor every bite.
1
If you take a whole chicken, wash it well, dry it, and cut it into portion pieces.
- Chicken: 1 kg
2
Slice the onion into half rings and chop the garlic finely.
- Onion: 1 head
- Garlic: 3 cloves
3
Peel the tomatoes and cut them into cubes.
- Tomatoes: 2 pieces
4
Place the pan on high heat and pour in oil. Fry the chicken pieces on both sides until golden brown.
- Olive oil: 3 tablespoons
- Chicken: 1 kg
5
Place the fried chicken in a dish where you will later braise it. This can be a saucepan or a deep skillet.
6
Now add the onion to the pan where you fried the chicken. Cook while stirring. Once the onion starts to brown, add garlic, tomatoes, salt, and pepper. Sauté for 1-2 minutes, then pour in the cream and bring to a boil.
- Onion: 1 head
- Garlic: 3 cloves
- Tomatoes: 2 pieces
- Cream 10%: 300 ml
7
Pour the resulting sauce over the chicken pieces, add basil, cover the pot with a lid, place it on high heat, bring to a boil, reduce the heat to medium, and let it simmer for an hour.
- Basil: to taste