4 skinless chicken breast portions
2 tablespoons extra virgin olive oil
2 onions, thinly sliced
1 red pepper, thinly sliced
2 cloves garlic, finely chopped
2 anchovy fillets, chopped
1 x 440g can chopped tomatoes
125ml (1/2 cup) white wine
60g (1/4 cup) tomato paste
6 black olives, pitted and chopped
200 ml hot, gluten-free chicken stock
1 teaspoon muscovado sugar
2 tablespoons Worcestershire sauce
Handful fresh parsley, chopped
Remove any fat and skin from the chicken breasts and lightly dust with the plain flour and a little black pepper.
In a large, heavy based, non-stick frying pan,heat the olive oil and then cook the chicken over a high heat for 10 minutes, turning regularly to brown both sides.
Remove the chicken from the pan and set aside.
Now, add the onion to the pan along with the crushed garlic, anchovies and 1 tablespoon of water.
Sauté for 7-8 minutes until the onion starts to soften. Then add the tinned tomatoes, wine, tomato puree, Worcestershire sauce and sugar.
Add 200 ml of chicken stock and bring to the boil, then reduce the heat and simmer for 20 minutes.
Next, return the chicken to the pan, including any juices that it’s released.
Add the olives and simmer for a further 5 minutes, checking that the thickest parts of the chicken breast of thoroughly cooked through.
Garnish with the fresh chopped parsley and serve with whole-wheat pasta following the packet instructions.
There is no need to add extra salt, as this is contained in the anchovies.