Pan Fried Chicken With Tomato Bacon Sauce
|Bacon rashers||2 , chopped|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Canned tomatoes||410 Gram (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Dried basil leaves||1⁄4 Teaspoon|
|Dried oregano leaves||1⁄4 Teaspoon|
|Chicken thigh fillet||4|
|Chopped fresh parsley||1 Tablespoon|
Add bacon, onion and garlic to frying pan, stir constantly over medium heat for 3 minutes or until onion is soft.
Add undrained tomatoes, water, tomato paste, dried herbs and sugar.
Crush tomatoes with potato masher or fork.
Bring to boil, reduce heat, simmer, uncovered, for about 10 minutes or until sauce is thick; stir occasionally during cooking time.
While sauce is cooking, heat butter and oil in frying pan, add chicken, cook over medium heat for about 5 minutes, or until lightly browned and tender; turn several times during cooking.
Be careful not to over-cook or chicken will be dry and tough.
Add parsley to tomato mixture, serve over chicken with rice or pasta.