Preparation time: 20΄
Cooking time: 25΄-30΄
For 4 persons
Ingredients
1kg of chicken leg fillet
4 tbsp. olive oil
1 onion (finely chopped)
1 clove of garlic (finely chopped)
20 sun-dried tomatoes
2 Florina peppers
120g olives ring
3 tbsp. capers (chopped)
1 tbsp. Tomato Paste KYKNOS
100ml white wine
200g chicken stock
500g Crushed Tomatoes KYKNOS
2 tbsp. chives (finely chopped)
Salt, Freshly ground pepper
Preparation
On a cutting board with a sharp knife, chop the sun-dried tomatoes and florina peppers into small sticks and place them in 2 bowls.
Place a deep non-stick pan on high heat to heat well and add 2 tbsp. of olive oil.
Sear the chicken leg fillets well, so that they get color on all sides, sprinkling with salt and freshly ground pepper. When they are ready, remove them from the pan and add the remaining olive oil and butter.
Sauté the chopped onion together with the garlic, sun-dried tomatoes and florina peppers for 2-3 minutes. Add the chicken leg fillets again together with the Tomato Paste KYKNOS and mix well.
Deglaze with the white wine and as soon as it evaporates, add the chicken stock together with the Crushed Tomatoes KYKNOS, lower the heat, cover the pan and let the food simmer for about 25-30 minutes.
In the last 10 minutes, add the sliced olives and capers and continue cooking.
When the food is ready, add the chopped chives and mix for one last time & serve.