Sweet and Sour Chicken with Herbs Recipe

Ingredients : Serves 4

1 kg

1.5 kg

2 tablespoons

2

2 cloves

2 tablespoons

1 teaspoon

1 1/2 tablespoons

2

185 ml

125 ml

1 tablespoon

80 g

Ripe tomatoes, preferable vine-ripened

Chicken, cut into 8 pieces

Olive oil

Onions, sliced

Garlic, finely chopped

Tomato paste (puree)

Sugar

Finely chopped rosemary

Bay leaves

Dry white wine

Chicken stock

Lemon juice

Kalamata olives

• If you are using fresh tomatoes, peel and seed them and cut into smallish dice.

• Cut any excess skin and fat from the chicken pieces, and season them well with salt and black pepper. Heat the oil in a heavy-based frying pan over medium-high heat and cook the chicken pieces a few at a time until golden brown. Remove from the pan.

• Add the onion to the pan and cook over low heat until wilted and just starting to caramelize (this will take about 10 minutes). Don't let it brown too much.

• Add the tomato, garlic, tomato paste, sugar, herbs, whine and stock.

• Bring to the boil, then reduce the heat and simmer, uncovered, for 15 minutes, or until reduced by half.

• Add the chicken pieces to the sauce and season well with salt and pepper.

• Add the lemon juice, then cover and cook over very low heat for 30 minutes.

• Add the lives, then remove from the heat and leave, covered, or 10 minutes.

• Serve with noodles.