Name: Thyme Chicken with Tomato Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some chicken; Some onion; Some Canned tomatoes; Some broad bean; Some Pleurotus eryngii; Some Thyme; Some salt; Some olive oil; Some Freshly ground black pepper; Some Broth

Thyme Chicken with Tomato Sauce

by Alvin's delicious kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Regarding the raw materials of tomato sauce, should we use tomatoes and ketchup? no no no~ Nothing, but the humble Canned tomatoes. There are two reasons for choosing canned tomatoes. One is that the tomato is comparable to the original tomato sauce, and the taste is stronger than that of the fresh tomato; the other is that the solid tomato flesh is retained, which can make the sauce more textured. Canned tomatoes can be divided into diced and whole tomatoes. There is also a difference between peeling and leaving the skin. This dish is suitable for dicing, but if you don’t have one on hand, you can use whole tomatoes and mash them later. Nothing serious. In the morning, I picked thyme sprigs and bought some fresh broad beans. Let’s start! "

Thyme Chicken with Tomato Sauce

1. Ingredients list: • Chicken • Broad beans • Thyme • Onions • Canned tomatoes • Pleurotus eryngii • Salt • Olive oil • Freshly ground black pepper • Stock

2. Wipe the chicken pieces dry, spread them with salt, and place them in the refrigerator for 2 hours or overnight. After taking it out, wipe both sides of the chicken pieces (not easy to stick to the pan), and fry the chicken skin down in the pan until golden brown;

3. When one side is fried until golden brown, turn it over and fry again;

4. Put the chicken out and set aside, leave the oil in the pot;

5. Fry the onions until they are tender and slightly caramelized;

6. Pour in tomatoes and stir fry until fragrant, soft and crushed;

7. Pour in broad beans and stir fry together;

8. Return the chicken to the pot, add the oyster mushrooms, then add the broth, black pepper and thyme, season with salt, cover and simmer on low heat after boiling;