Chicken and Thyme in a Red Wine Sauce
A healthy take on a classic french dish. High in protein and cancer fighting vegetables.
4 small (170g each) free-range chicken breast fillets
2 garlic cloves, thinly sliced
3 large shallots, halved, thinly sliced
8 thyme sprigs
1 tbsn tomato paste
1/2 cup (125ml) red wine
1/4 cup (60ml) red wine vinegar
2 cups of Brussels sprouts, halved
2 cups of baby spinach leaves, to serve
1 tbsn olive oil
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Heat the oil in a large deep frypan and cook chicken over medium heat for 4 minutes each side or until golden. Transfer to a plate.
Add garlic, shallots and thyme to the pan and cook, stirring over medium heat for 4 minutes or until the shallots have softened. Stir in tomato paste and cook for 1 minute. Add wine and vinegar, bring to the boil and cook for 1 minute.
Add the chicken and 1/2 cup (125ml) water, simmer over low heat, basting in the sauce for 5 minutes or until chicken is cooked through and sauce has thickened. Steam the Brussel sprouts for about 5 minutes or until tender but not falling to bits, and then mix the baby spinach leaves into the sprouts so they wilt.
Add a teaspoon of virgin olive oil and rock salt and freshly ground black pepper. Divide the chicken among plates, top with sauce and serve with vegetables.