Hungarian Poached Chicken

Ingredients

• 1 red onion
• 1 red capsicum
• 1 clove of garlic
• ¼ cup of Beerenberg Tomato & Roated Garlic Relish
• 2 tablespoons of sweet smoked paprika
• 4 chicken breasts
• 500g tomato passata
• 4 tablespoons of Olive oil
• salt to taste
• sour cream to serve
• 2 teaspoons of chopped parsley

Method:

Finely dice the red onion and red capsicum. With the edge of a flat knife crush garlic clove and work into a purée. In a heavy based pan add olive oil, onion, capsicum and garlic. Cook on a low heat until onions become translucent. Increase to medium heat and add in chicken breasts.

Brown breasts on both sides for around 2 minutes per side. Add in Beerenberg Tomato & Roated Garlic Relish, passata and paprika. Add 1 cup of water to dish and stir to combine ingredients. Cover pan and put on a low simmer for 1 hour. Once cooked salt to taste.

This meal is traditionally served on handmade whole egg pasta (Nokedli) and goes beautifully with pappardelle or rice. Serve with a dollop of sour cream, paprika and chopped parsley.