Chichen Provencale

Ingredients

• 4 Chicken breasts (skin on and upper wing bone in)
• 15 gm butter
• 15 ml oil
• 1 medium onion (finely chopped)
• 2 cloves garlic (crushed)
• 100ml white wine
• 300ml crushed tomato or fresh tomato sauce
• 100gr black olives
• salt & pepper

Lightly season the chicken breasts. In a large heavy frying pan heat the butter and oil on a high heat until the butter foams and the foam starts to subside. Place the chicken breasts skinned side down, gently into the the pan. When they have started to brown turn them over and turn the heat down and continue cooking until almost cooked. If the breasts colour too much on one side you can turn them over again to finish cooking.

Remove the breasts from the pan and keep them warm on the side of the stove or in the oven. Add the onions to the pan and sweat(cook without color) them until they are almost cooked, then add the garlic and sweat that off as well. Tip off any excess oil/butter and return the frying pan to the heat. Add the wine and let it reduce to half it's volume, then add the sauce tomate and the olives. Return the chicken breasts to the pan to reheat, check the sauces seasoning and serve.

Serve with risotto or grilled polenta

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