Chicken with Tomato and Basil Sauce

Ingredients · 4 servings

• 600 gChicken thigh fillets
• 120 gRed onion
• 120 gBacon
• 15 gGarlic cloves
• 400 gTomatoes, chopped
• 2 gBasil, dried
• 2 gOregano, dried
• 8 gSugar
• 60 gKalamata olives
• 10 gBasil, fresh
• 5 gSalt
• 2 gBlack pepper

Equipment

stovetop, chef knife, cutting board, serving spoon, skillet, tongs, wooden spoon

Instructions

1. 1
   Prep and sear chicken

   Prep all ingredients and heat a large skillet over medium-high heat, then sear the chicken thigh fillets until lightly browned and set aside. · 5 min

   When it is done: chicken is no longer raw on the surface but not fully cooked

2. 2
   Cook onion and bacon

   Add the red onion and bacon to the same skillet and cook over medium heat, stirring, until the bacon is browned, then add the garlic cloves. · 5 min

   What to look for: bacon browned and onion softened

3. 3
   Add tomatoes and herbs

   Stir in the chopped tomatoes, dried basil, dried oregano, and sugar until evenly combined in the skillet. · 2 min

   What to look for: sauce looks evenly mixed

4. 4
   Reduce sauce

   Cook the tomato sauce over medium heat, stirring occasionally, until it slightly reduces and thickens. · 5 min

   What to look for: sauce thickened and glossy

5. 5
   Simmer chicken and olives

   Return the chicken to the skillet, add the Kalamata olives and fresh basil, then simmer gently until the chicken is cooked through. · 10 min

   When it is done: chicken reaches 74°C / 165°F at the thickest part

6. 6
   Season and serve

   Season the chicken and tomato sauce with salt and pepper to taste, then plate and serve hot. · 1 min

   What to look for: fresh herbs wilted