The recipe serves about 3-4
3 medium chicken breasts
2 red onions
2 red onions
3 garlic cloves
5-6 sundried tomatoes
5-6 cherry peppers
10 small chestnut mushrooms
2 table spoons dried porcini mushrooms cut into small pieces
One chicken stock cube
2 tins of chopped tomatoes
1 tbs Mixed herbs
3 tbs olive oil
Handful of basil
Salt and pepper to taste
Cut the chicken into bite size pieces and set aside.
Next on a separate cutting board chop garlic and onions, Sundried tomatoes and cherry peppers. Take the seeds out of the peppers by squishing them between your fingers.
Heat the olive oil in a large pan and sauté the onions and garlic, then add the sundried tomatoes and cherry peppers, add chicken and brown for a few minutes.
After about 5 minutes on medium heat add the chopped tomatoes, and bring it all to a nice simmer. Add the chestnut mushrooms and the dried porcini mushrooms.
Mix in the stock cube, a handful of chopped basil and season to taste with salt and pepper and cover.
The sauce should be coming together nicely now, leave it to simmer for a further 15-20 minutes. If the sauce is a bit too watery just take the cover off and let some of the excess water evaporate.
Voilà, bon appétit ;)
