Butter and tomato chicken
I had to make a recipe for very dear chicken farmer friends of mine. They needed a recipe and since I love their eggs and chicken, I was delighted to create one. But, as always, the question was – what to offer? Something with lemons, something with sage and oranges, something creamy, or maybe with porcini? I was still wondering as I opened a drawer, and I saw a jar of sweet Datterini tomatoes. I raised my head, and there was a packet of butter (soft as whipped cream). And that was it. I made this recipe and I have to tell you, it is supreme. Absolutely divine.
10 ml oil for frying
1 tsp butter
1 large carrot, finely chopped
1 large stalk celery, finely chopped
4 clove garlic, finely chopped
1 rosemary leaves, finely chopped
6 thyme leaves
1 tsp coarse sea salt or smoked salt
100 ml white wine
300 g chopped tomatoes in their juice
100 g butter
freshly ground black pepper
Heat oven to 200°.
Put oil into a pan, add butter, carrots, celery, garlic, rosemary, thyme, and salt. Stir and fry on low heat for 15 minutes. Remove from the pan. Turn the heat up high and fry the chicken on all sides until golden. Add the wine and cook for 1 minute on high heat. Add the tomatoes, butter, and stir. Let the butter melt. When that is done, cover the chicken with the sauce and bake for 50 minutes. Remove and serve.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s