Tender Chicken in Tomato Sauce

Main Dishes | Russian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

The meat can be served as a hot appetizer or as a main dish with a side.

Ingredients

Breadcrumbs - 5.3 oz
Chicken fillet - 5 pieces
Passata Tomato Sauce - 8.8 oz
Orange Bell Peppers - 2 pieces
Garlic - 2 heads
Onion - 3 pieces
Safflower Oil - 1 fl oz
Salt - to taste
Chicken Broth - 17 fl oz
Ketchup - 5.3 oz
Chicken Egg - 3 pieces
Carrot - 2 pieces
Ground Black Pepper - to taste

Step by Step guide

Step 1

Clean the chicken fillet from fat and skin, cut each into approximately 4 equal pieces, and rub them with salt and pepper (don't overdo it with salt). Place a frying pan on the stove at high heat, pour in the oil (remember to keep the pan dry), and when the oil heats up, reduce the heat to medium. In a deep flat bowl, crack the eggs and whisk them until smooth. Dip each piece of meat in the eggs and coat well with breadcrumbs, then place them in the frying pan and fry each mini fillet on each side for 3–4 minutes until the breadcrumbs turn golden. Fry all the meat this way and place it at the bottom of a deep baking dish.

Step 2

Preheat the oven to 356°F. Peel the onion, carrot, garlic, and pepper. Cut the onions into quarters and separate them into petals, turning each onion into many tear-inducing petals. Slice the carrot into thin half-rings, and cut the pepper into pieces the size of a round slice of carrot. Leave the garlic cloves whole.

Step 3

Heat the frying pan on high heat, pour in the oil, and wait for it to heat up. Add the onion to the pan, season with salt, and fry on high heat, stirring constantly, for 3–4 minutes until small golden crusts appear on the petals. Reduce the heat to medium, add the carrot to the onion, stir, and fry for another 6–7 minutes. Then add the whole garlic and pepper, mix, cover with a lid, and simmer for about 5–6 minutes. In a blender, mix the tomato paste, ketchup, and broth. Add the resulting mixture to the vegetables and simmer covered for another 10–12 minutes.

Step 4

By this time, the oven should be preheated. Pour the tomato mixture over the meat, evenly distributing the vegetables across the surface of the meat. In my baking dish, the meat is completely covered with a layer of sauce and vegetables; if you don't have enough sauce for all the meat, mix more tomato paste and broth and add it to the meat.

Step 5

Slow-cook the meat in the oven for 45–50 minutes at a temperature of 170–356°F, depending on your oven. The top layer of the stewed meat should dry out, and the amount of sauce should visually decrease as it is absorbed into the meat.