Chicken Stir-fry with Cherry Tomatoes 🍗👨🍳 - Recipe
Ingredients
800g chicken (sliced breast or boneless thighs and drumsticks in small pieces) 250g cherry tomatoes (whole or halved) 3 cloves of minced garlic 1 small chopped onion 50ml dry white wine (helps create the rich, glossy sauce in the image) 3 tablespoons olive oil Fresh herbs to taste (basil or thyme leaves) Salt and freshly ground black pepper Leek (just one slice for garnish, optional)
Preparation Method
Season the chicken: Season the chicken pieces with salt, black pepper, and half of the minced garlic. Let it rest for 10 to 15 minutes to absorb the flavor. Browning the meat: In a large skillet or pan, heat the olive oil over medium-high heat. Add the chicken and cook until well browned on both sides. Remove the Remove the chicken from the skillet and set aside on a plate (keeping the juices in the pan). Make the sauce base: In the same pan, reduce the heat and add the onion and the remaining garlic. Sauté for 2-3 minutes until golden brown. Add the tomatoes: Add the cherry tomatoes. Cook for about 5 minutes, stirring gently, until they begin to wilt and release their natural juices. Deglaze: Pour the white wine into the pan. Use a wooden spoon to scrape up any bits stuck to the bottom of the pan (this will add a lot of flavor to the sauce). Let the alcohol evaporate for 2 minutes. Stir and simmer: Return the chicken and the reserved juices to the pan. Cover and cook over low heat for another 5-7 minutes, allowing the sauce to thicken slightly and the chicken to finish cooking through. Finish: Turn off the heat, mix in the fresh aromatic herbs and transfer to an oval serving dish like the one in the photo. Garnish with the slice of leek in the center.
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