Chicken with Tomato Sauce and Grilled Vegetables
Ingredients
- For the chicken
- 4 Chicken breasts
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- For the grilled vegetables
- 2 Corn (fresh)
- 250 large Brussels sprouts
- 2 Zucchini
- 2 big, red onions
- salt
- vegetable oil
- For the tomato sauce
- 1 large, peeled Tomato (800 grams)
- 1 onion
- 2 garlic cloves
- 3 Tbsps olive oil
- 2 Tbsps Tomato paste
- 2 bay leaves
- salt
- freshly ground peppers
- ½ tsp sugar
Preparation steps
For the tomato sauce: Peel onion and garlic and chop finely. Heat olive oil in a pan and saute both until translucent. Add tomato paste and tomatoes, including their juice, and crush with a potato masher finely. Season with salt, pepper and sugar and add bay leaf. Simmer for about 30 minutes.
For the grilled vegetables: Clean corn and cook for 15 minutes in boiling salted water. Drain and cut into thick slices.
Clean brussel sprouts and blanch in boiling salted water for 3 minutes. Drain and rinse in cold water, drain well.
Rinse and trim zucchini and cut into 1 cm thick slices (approximately 1/2 inch).
Peel and halve onions or cut into thick wedges. Season vegetables with salt and brush with oil.
Grill corn and onions on a medium hot grill (on a piece of aluminum foil) for about 10-15 minutes and grill zucchini and Brussels sprouts for about 6-8 minutes, turning often. Drizzle with a little oil occasionally.
For the chicken: Season chicken breasts with salt and pepper. Heat clarified butter in a pan and cook chicken for about 5 minutes per side on medium heat.
Arrange grilled vegetables and chicken with tomato sauce on plates and serve.
