Chicken breast stew

Published on 2 March 2016

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An easy, tender stew with few ingredients and tasty sauce, served with soft polenta.

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INGREDIENTS FOR 4 PEOPLE

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The preparation remains in its original order; guided mode is not available for this structure.

I trim skin and central bone and cut chicken into fairly large pieces.

I flour bites completely on a plate.

I heat oil and add chicken preferably in one layer, cooking fairly high to seal pores and retain juices for tenderness.

Once browned, I turn and deglaze with a glass rosé or white wine.

I dissolve tomato purée in hot water.

I add with another glass water, salt and pepper.

I add chopped garlic.

Parsley.

I cover and cook about 20 minutes until sauce reduces and becomes creamy.

Serve with fairly soft polenta.

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