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

Rock Salt

Black pepper

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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.

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