Pork and Cheese Crumble

Pork and Cheese Crumble

Tasty pork, baked on a bed of tomatoes and onions, and topped with a crispy, cheesy crumble. This is a quick dish to prepare. Just serve with seasonal vegetables.

Pork and Cheese Crumble

4 servings
  • Preparation time: 15 minutes
  • Cooking time: 1 hour

  • Ingredients
  • 4 pork chops OR
  • 450 g (1 lb) pork fillet/tenderloin
  • 2 tbsp butter
  • 2 small onions, thinly sliced
  • 2 x 400g tins or 1 x 28 fl oz can whole tomatoes
  • salt and freshly milled black pepper
  • 1 tsp sugar
  • 55 g (2 oz) cheese, grated (½ cup)
  • 4 tbsp fresh breadcrumbs

Equipment

  • You will also need an ovenproof dish with lid.


  • Method
  • Preheat oven to 180°C (350°F) (gas 4)

  • First, prepare the pork. Remove any bone and excess fat from chops. If using fillet/tenderloin, cut into four equal pieces and then flatten each piece a little by covering the pork with cling film (plastic wrap) and bashing it with a rolling pin.

  • Now melt the butter in a frying pan/skillet over a medium heat. Then add the pork, and sauté for 2 minutes on each side until golden brown.

  • Meanwhile, spread the onions over the bottom of the ovenproof dish. Cover with the tomatoes, season, and sprinkle over the sugar.

  • Place the pork on top of the tomatoes.

  • Toss the breadcrumbs and cheese together, then sprinkle over the meat.

  • Cover and bake in the centre of the oven for 45 minutes.

  • Remove the lid and continue to bake for a further 15 minutes to brown the top.

  • Serve with seasonal vegetables.
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Updated: February 8, 2020

Spicy Oven Chicken

Spicy Oven Chicken

Succulent chicken pieces with a spicy flour and cheese coating, cooked in butter in the oven and served with sautéed diced tomatoes and a creamy spice sauce.

Spicy Oven Chicken

4 servings
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes, oven 25, hob 5
  • Ingredients
  • 140 g (5 oz) butter (½ cup + 2 tbsp, or 1¼ sticks)
  • 4 tbsp flour
  • salt and pepper
  • 1 tsp curry powder or chilli powder
  • 4 chicken portions, breasts, legs or quarters, skins left on
  • 6 tbsp Parmesan cheese, finely grated
  • 150 ml (5 fl oz) chicken stock* (⅔ cup)
  • 150 ml (5 fl oz) single cream (table cream) (⅔ cup)
  • 4 tomatoes, diced

Tip

  • *The sauce is enhanced by using a good stock. In Canada I can recommend ‘Better Than Bouillon’. It really makes a tasty stock and doesn’t contain a lot of additives. In the U.K. I would choose the organic range.


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Mix the flour, seasoning and curry or chilli powder together and spread on a plate. Spread the Parmesan cheese on a second plate.

  • In a small roasting pan, melt 115g (4 oz) (½ cup, or 1 stick) of the butter in the oven. This will only take about 1 minute. Then remove.
  • Turn the chicken pieces in the butter, shaking them a little when lifting to remove any excess butter. Coat in the flour mixture and then the cheese. Reserve remaining flour.

  • Return the chicken to the pan in a singe layer, skin side down. Cover with foil, and bake for 20 minutes.

  • Remove the foil, turn the chicken and return to the oven for a further 5 minutes to crisp up.

  • Meanwhile melt the remaining 28g (1 oz) (2 tbsp) butter in a large frying pan/skillet. Add the tomatoes and cook over a medium heat. Shake the pan frequently to keep turning the tomatoes.
  • Take the chicken out of the pan and keep warm while making the sauce.
  • Mix the reserved flour into the buttery residue in the pan and stir well, scraping up any sticky bits from the bottom of the pan. Over a low heat, cook for 1 minute. Slowly blend in the chicken stock and then add the cream. Bring to the boil while continuing to stir and then simmer until the sauce has thickened as is smooth. This will only take a minute or two. Remove from the heat.

  • Serve the chicken with the tomatoes and sauce.

  • Chunky Home Fries go well with this dish.
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Updated December 29, 2019

Salmon Provençale

Salmon Provençale

Salmon Provençale is a super tasty dish. Salmon fillet is roasted with baby potatoes, sweet cherry tomatoes, courgettes and olives tossed in olive oil and herbes de Provence.

Salmon Provençale

4 servings
  • Preparation and cooking time: 50 minutes

  • Ingredients
  • 565 g (1 lb 4 oz) salmon fillet, skinned and cut into 4 portions
  • 450 g (1 lb) baby potatoes (about 9)
  • 2 courgettes/zucchinis
  • 450 g (1 lb) cherry tomatoes
  • 20 black olives, pitted (optional)
  • 3 tbsp olive oil
  • tsp herbes de Provence
  • salt and freshly ground black pepper

Equipment

  • You will also need a large heavy based baking tray/sheet.


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6).

  • While the oven is heating up, place the baking tray/sheet in the oven to get hot.

  • Brush the hot tray/sheet with a little olive oil.

  • Now toss the potatoes in a small bowl with 1 tablespoon of the olive oil and a little salt. Then spread on the baking tray/sheet and roast for 17 minutes.

  • Meanwhile, brush the salmon pieces with a little olive oil and sprinkle with ½ teaspoon of herbes de Provence. Season.

  • After the potatoes have been roasting for 17 minutes, turn them, leaving a space in the centre of the tray/sheet. Now lay the salmon pieces in the centre and then return to the oven for 10 minutes.

  • While the salmon and potatoes are in the oven, slice the courgettes/zucchinis into 1.25cm (½ inch) rounds and put in a bowl. Add the tomatoes, olives (if using), the remaining olive oil, and herbes de Provence. Season. Now toss to coat.

  • After the salmon has been baking for 10 minutes, remove the tray/sheet from the oven, turn the potatoes again and spread all the vegetables around the salmon. Return to the oven and continue cooking for a further 10 minutes until the tomatoes are just starting to burst but still holding their shape and the salmon is cooked through.

  • Serve.
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Updated: October 19, 2019

Baked Fish with Tomatoes and Tasty Breadcrumbs

Baked fish and tomatoes with tasty breadcrumbs

A simple fish dish, cooked on a bed of rice with buttery garlic and onion sautéed breadcrumbs.

Baked Fish with Tomatoes and Tasty Breadcrumbs

4 servings (picture shows 2)
  • Preparation time: 35–45 minutes
  • Cooking time: 25 minutes, oven
  • Ingredients
  • ¾ cup rice
  • 4 x 140g (5 oz) white fish fillets, skinned (e.g. haddock)
  • fresh or dried thyme
  • freshly ground black pepper
  • 60 ml (2 fl oz) white wine (¼ cup)
  • 4 small tomatoes
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 1 cup fresh breadcrumbs, about 2 slices of bread
  • 7 g (¼ oz) fresh parsley, finely chopped (should yield about ¼ cup)
  • ½ lemon

To serve

  • Seasonal vegetables

Equipment

  • You will also need an ovenproof dish greased. It should be large enough to lay the fish in a single layer.


  • Method
  • Preheat oven to 180°C (350°F) gas 4.

  • Bring rice to the boil in 360ml (12 fl oz) (1½ cups) lightly salted water. Reduce the heat to a gentle simmer. For brown rice simmer for 15 minutes and for white rice simmer for 5 minutes.
  • Meanwhile, remove the skin from the tomatoes by putting them in a bowl, covering with boiling water and then leaving for one minute. Remove with a slotted spoon and gently peel away the skin. (It should come away very easily.) Set aside.

  • Once the rice has finished simmering for the appropriate time, spread the rice and the remaining water from the pan over the base of the ovenproof dish. (It will not be fully cooked at this point.)

  • Lay the fish over the rice in a single layer. Then pour over the wine and lightly season with thyme and pepper.

  • Slice the tomatoes and arrange on top.

  • Next melt the butter in a frying pan/skillet. Add the onion and garlic and cook over a low heat until the onion is soft, about 5 minutes.

  • Mix in the breadcrumbs and parsley.

  • Now scatter the crumb mixture over the tomatoes.
  • Cover the dish with foil and bake for 15 minutes. Then remove the foil and bake for a further 10 minutes until the fish is cooked through and the topping is crisp and golden.

  • Cut the lemon into four slices and use to garnish.
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Updated: October 7, 2019

Baked Cod Provençal

When we were grocery shopping this week, our fish counter was displaying some wild cod and it looked so good – really white and chunky. I couldn’t resist buying some and I cooked it making a provençal dish. It certainly didn’t disappoint.
It is not often we see wild fish to buy here in Canada, the main one we do see being wild pacific salmon, but I buy it when I can because there is certainly a difference. Once I found out how farmed fish was produced, with all its potential toxins, it made me realise just how much we have forgone quality for quantity. But that’s another story.
Anyway, we enjoyed our fish supper and hope you will want to try it too.

Baked Cod Provençal

A nutritious fish dish that is full of flavour. The chunky piece of cod is baked with sliced peppers, plum tomatoes and garlic in a tomato, herb and wine sauce.

Baked Cod Provençal

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 28 minutes

  • Ingredients
  • 675 g (1 lb 8 oz) cod, skinned (chunky cod, if available)
  • 1 red pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • 3 tbsp olive oil
  • 2 x 400g tins Italian plum tomatoes (1 x 28 fl oz can)
  • 2 garlic cloves, crushed
  • 3 tbsp white wine
  • 1 tbsp lemon juice
  • 1 tsp dried oregano or 3 sprigs of fresh, leaves only
  • salt and freshly milled black pepper
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick) plus extra for greasing

Equipment

  • You will also need a large sauté pan and an ovenproof dish that is large enough to take the fish in a single layer.


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6).

  • Heat the oil in the pan and add the peppers. Over a medium heat, sauté for 3–4 minutes, to soften, tossing occasionally.

  • Then drain the tomatoes and reserve the juice. Add the tomatoes to the pan along with the garlic, wine, lemon juice, and oregano. Season. Stir in 3 tablespoons of reserved tomato juice and then simmer for a further 3–4 minutes.

  • Meanwhile, grease the ovenproof dish. Cut the fish into 4 portions and place in the dish. Season.

  • Now pour the vegetables over the fish and dot with the butter.

  • Bake towards the top of the oven for 20 minutes or until the fish is cooked through. Baste half way through cooking.
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Updated: September 22, 2019

One-Dish Lamb Pasta

One-Dish Lamb Pasta

 

Simple to prepare, this tasty pasta dish gets cooked in one pan in just under 30 minutes. Lamb is cooked in a red wine, tomato and thyme sauce with farfalle (bow-tie pasta). Great served with a leafy salad, and crusty bread to soak up the sauce.

 

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 27 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 1 onion peeled and sliced
  • 450 g 1 lb lamb mince/ground lamb
  • 400 g can ½ x 28 fl oz can chopped/diced tomatoes
  • 150 ml 5 fl oz red wine (⅔ cup)
  • 1 heaped tbsp fresh thyme leaves
  • 2 tbsp tomato purée/paste
  • salt and freshly milled black pepper
  • 600 ml 20 fl oz vegetable or chicken stock (2½ cups)
  • 170 g 6 oz farfalle pasta(3 cups)
  • Worcestershire sauce
  • fresh Parmesan to garnish

  • To serve
  • A leafy salad and crusty bread

  • You will also need a large sauté pan with lid and four pasta dishes.


  • Method
  • Heat the oil and add the onion and lamb to the pan. Brown the meat over a medium heat for 5 minutes, stirring frequently and breaking up any clumps of lamb.

  • Now add the tomatoes, red wine, thyme, tomato purée/paste, seasoning, and stock. Stir everything together then bring the sauce to the boil. Cover the pan, reduce the heat, and simmer for 10 minutes.

  • Next stir in the pasta and continue to simmer, uncovered, for a further 12 minutes, or until the pasta is just tender. Stir occasionally.

  • Add a dash of Worcestershire sauce.

  • Spoon into the four dishes and top with a little grated Parmesan.

  • Serve with a leafy salad and crusty bread to soak up the tasty sauce.
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Updated: July 10, 2019

Teriyaki Steak

Teriyaki Steak

 

Slices of steak are marinated in a teriyaki sauce and then sautéed with mushrooms and tomatoes. Serving on a bed of flavoured brown rice for a very tasty dish.

 

4 servings
  • Preparation time: 40 minutes
  • Marinading time: 1–2 hours
  • Cooking time: 50 minutes

  • Ingredients
  • 575 g 1 lb 4 oz sirloin or rump steak, fat removed
  • 4 tbsp medium-dry sherry
  • 6 tbsp soy sauce
  • 1 tbsp caster sugar/superfine sugar
  • 1 tbsp olive oil
  • 225 g 8 oz button mushrooms, sliced (3 cups)
  • 1 tsp cornflour/cornstarch

  • For the rice
  • 1 medium onion peeled and chopped
  • 200 g 7 oz brown rice (1 cup)
  • 450 ml 15 fl oz chicken stock (2 cups)
  • ½ tsp cumin seeds

  • To garnish
  • 2 medium tomatoes
  • parsley


  • Method
  • Pour the sherry and soy sauce into a large bowl. Add the sugar and stir until it has dissolved.

  • Cut the steak into 1.25cm (½ inch) slices and add to the bowl. Turn the steak to coat, then cover the bowl, refrigerate and leave to marinade for at least an hour.

  • Remove the bowl from the fridge just before preparing the rice to enable steak to come to room temperature.

  • For the rice
  • Put the onion, rice, stock, and cumin seeds into a large pan and bring to the boil. Reduce the heat to low, cover and cook for 35–40 minutes until the stock has been absorbed by the rice.

  • When it is cooked, leave to rest for 10 minutes while cooking the steak and vegetables.

  • For the steak
  • First, cut the tomatoes in half and then each half into thirds.

  • Drain the meat, reserving the marinade.

  • Blend the cornflour/cornstarch into the marinade and set to one side.

  • Now heat the oil in a large frying pan/skillet over a medium heat. Add the steak and stir-fry for 2–3 minutes, turning frequently, until lightly browned.

  • Add the mushrooms and stir-fry for a further minute.

  • Add the tomatoes and stir in the reserved marinade. Bring to the boil, reduce the heat and cook for 1 minute.

  • To serve
  • Divide the rice amongst four plates, spooning it around the edge of each plate to form a circle. Now spoon the steak and vegetables into the centre of the rice, and spoon over any sauce remaining in the pan.

  • Serve immediately garnished with a little parsley.
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Updated: February 2, 2019

Pork Goulash

Pork Goulash

 

A pork goulash that all the family can enjoy and only takes forty minutes. Strips of pork tenderloin seasoned with paprika and cooked with red peppers, tomatoes and onions.

 

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 1 tbsp olive oil
  • 1 onion finely sliced
  • 450 g 1 lb pork tenderloin/fillet, cut into strips
  • 1 tbsp paprika
  • 1 tbsp flour
  • 2 tbsp tomato purée/paste
  • 2 x 400g tins chopped/diced tomatoes or 1 x 28 fl oz can
  • 2 red bell peppers deseeded and cut into strips
  • salt and freshly ground black pepper
  • chopped coriander to garnish
  • 4 tbsp Greek yogurt

  • To serve
  • rice

  • You will also need a large sauté pan.


  • Method
  • Heat the oil in the pan and add the onions. Cook over a medium to low heat for about 10 minutes until golden, stirring them frequently.

  • Add the pork strips and sauté for a further 5 minutes, turning to brown on all sides.

  • Now stir in the paprika, flour and tomato purée/paste and cook for 1 minute.

  • Then stir through the tomatoes, peppers, 2 tablespoons water, and season. Simmer for 5 minutes, stirring occasionally.

  • Spoon the goulash amongst four warmed plates or bowls, and garnish each one with a little chopped coriander and a tablespoon of yogurt in the centre.

  • Serve with rice.
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Updated: October 26, 2018

Individual Shepherd’s Pie

Individual Shepherd's Pie

 

These tasty little shepherd’s pies are made in a small gratin dish and are quick to prepare. The lamb is mixed with beans and a minted tomato sauce, and then covered with a creamy mash potato and topped with cheese and cherry tomatoes.

 

4 servings
  • Preparation time: 30 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 900 g 2 lb potatoes, peeled and cut into even sized chunks (about 6 medium)
  • 1 tbsp olive oil
  • 450 g 1 lb lamb mince/ground lamb
  • 1 tbsp flour
  • 300 ml 10 fl oz lamb or beef stock (1¼ cups)
  • 415 g tin 398ml can baked beans
  • 2 tbsp tomato purée/paste
  • 2 tsp Worcestershire sauce
  • 1 tbsp fresh mint chopped
  • salt and freshly ground black pepper
  • knob of butter
  • a little milk
  • 12 cherry tomatoes halved
  • 55 g 2 oz cheddar cheese, grated (½ cup)

  • You will also need 4 individual serving ovenproof dishes for this recipe


  • Method
  • Add the potatoes to a pan of boiling salted water and simmer for 20 minutes or until tender.

  • Meanwhile heat the oil in a frying pan/skillet, then add the lamb and brown over a medium heat, about 5 minutes.

  • Reduce the heat a little and stir through the flour, then add the stock, stirring until it thickens, about 2 minutes.

  • Next, add the baked beans, tomato purée/paste, Worcestershire sauce and mint. Season. Reduce the heat to low and cook, uncovered, for 10 minutes. Divide amongst the four dishes.

  • Preheat the grill/broiler while finishing the pies.

  • Drain the potatoes once they are tender, then mash adding a good knob of butter and just enough milk to produce a creamy mash. Spread the mash evenly over the meat mixture.

  • Place six tomato halves, cut sides up, on top of each pie, pressing them down a little into the mash.Then sprinkle the cheese over top.

  • Put the dishes on a heavy-based baking sheet, place under the grill/broiler and cook for about 6–8 minutes until the tops are golden and juices are bubbling round the edges.


  • Individual Shepherd's Pie
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Updated: October 2, 2018

Country Vegetable Soup

Country Vegetable Soup

This is a lovely smooth, thick vegetable soup. It’s quick to make and great for a winter’s day accompanied with soda bread.

Country Vegetable Soup

6 servings
  • Preparation time: 20 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 1 large potato, chopped
  • 600 ml (20 fl oz) good beef stock (2½ cups)
  • 398 ml (14 fl oz) tin/can diced tomatoes
  • 1 tsp tomato purée/paste
  • salt and freshly ground black pepper

To serve

  • Chopped chives or celery leaves to garnish


  • Method
  • Melt the butter in a large pan, add the vegetables and toss to coat with the butter. Cook until soft, about 10 minutes, stirring frequently.

  • Stir in the stock, and then add the tomatoes and tomato purée/paste. Season to taste. Now bring to the boil, cover the pan, and simmer for 30 minutes.

  • Remove from the heat, leave to cool slightly and then purée in a blender.

  • Pour into a clean saucepan and simmer for about 5 minutes until piping hot.

  • Check seasoning and serve garnished with chives or celery leaves.
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Updated: October 1, 2018

Chicken Hunter’s Style

I have two recipes for chicken cacciatore. One I have already posted (see Chicken Cacciatore) and this one I call Chicken Hunter’s Style. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.

 

Chicken Hunter's Style

 

Chicken Hunter’s Style – breasts of chicken are cooked with diced bacon and onions, sliced mushrooms and plum tomatoes in a seasoned tomato sauce.

 

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 4 chicken breasts each cut into two
  • 3 rashers back bacon/side bacon chopped
  • 1 onion chopped
  • 115 g 4 oz mushrooms, sliced (1½ cups)
  • 1 garlic clove crushed
  • 120 ml 4 fl oz white wine (½ cup)
  • 400 g tin or ½ x 28 fl oz can whole tomatoes
  • 1 tbsp fresh parsley chopped
  • salt and freshly ground black pepper
  • 1 tbsp fresh basil torn

  • To serve
  • 285 g 10 oz peas (1¾ cups)
  • pasta penné works well

  • You will also need a large sauté pan with lid and a medium-sized serving dish


  • Method
  • Warm the serving dish in the oven.

  • Now heat the oil in the pan over a medium heat, add the chicken and brown on both sides, about 5 minutes. Remove to a plate and set to one side.

  • Put the bacon in the pan and sauté for 1 minute, tossing frequently. Then add the onions and mushrooms, reduce the heat a little, and cook until the onions are soft and the mushrooms are golden, about 5 minutes. Stir through the garlic and cook for a further minute.

  • Next stir in the wine and tomatoes, then return the chicken to the pan and sprinkle with the parsley and seasoning.

  • Cover and gently simmer for 30 minutes, turning the chicken halfway through. Add the basil during the last 5 minutes of cooking.

  • Remove the chicken to the warmed serving dish and pour over the sauce.

  • Serve with pasta and peas.
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Updated: July 8, 2018

Chicken Cacciatore

I have two recipes for chicken cacciatore. One I have already posted (see Chicken Hunter’s Style) and this one is called Chicken Cacciatore. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.

 

Chicken Cacciatore

 

Chicken is sautéed and then cooked with chopped onions, sliced mushrooms and chopped tomatoes in a seasoned sauce. Rocket/arugula is then stirred through before serving.

 

4 servings
  • Preparation time: 20 minutes
  • Cooking time: About 35 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 28 g 1 oz butter (2 tbsp, or ¼ stick)
  • 4 chicken breasts skinned
  • 1 onion peeled and chopped
  • 225 g 8 oz mushrooms, sliced (3 cups)
  • 1 garlic clove crushed
  • 2 x 400g tins or 1 x 28 oz can chopped tomatoes
  • 140 ml 5 fl oz chicken stock (⅔ cup)
  • 1 tbsp oregano chopped
  • 1 bay leaf
  • salt and freshly ground black pepper
  • large handful rocket/arugula

  • To serve
  • crusty bread

  • You will also need a deep-sided sauté pan for this recipe.


  • Method
  • Heat half the oil and half the butter in the pan, and when the butter starts to foam, add the chicken. Over a medium heat brown the chicken on both sides, about 4 minutes, then remove and put to one side.

  • Next add the remaining oil and butter to the pan, and once the butter starts to foam, add the onions and mushrooms to the pan. Reduce the heat and gently cook for about 8 minutes, until the onions begin to soften and the mushrooms turn a golden colour. Add the garlic and cook for a further minute.

  • Stir in the tomatoes and chicken stock, then add the oregano and bay leaf. Now return the chicken to the pan. Bring the sauce to the boil, then reduce to a simmer and cook for 20 minutes, turning the chicken halfway through, until the chicken is cooked and the sauce has thickened.

  • Remove the bay leaf, then season well and stir through the rocket/arugula.

  • Serve with the crusty bread to mop up the juices.
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Updated: July 7, 2018