Ingredients:
3 whole boneless, skinless chicken breasts
1 teaspoon of olive oil
6 cloves of garlic, minced
1 cup of vegetable or chicken broth
¼ cup of tomato sauce (or tomato paste & water)
Splash of white wine
1 teaspoon of red wine vinegar
2 teaspoons of ground thyme
1 teaspoon of garlic powder
1 teaspoon of dried oregano
1 teaspoon of dried basil
½ teaspoon of cayenne
1 teaspoon of chilli flakes
4 teaspoons of brown sugar, divided
2 handfuls off cherry tomatoes
Fresh basil, to garnish
Caramelised onions, to garnish
Marinate chicken in broth, tomato sauce, garlic, herbs, spices, wine, vinegar and 1 teaspoon of brown sugar for 2 - 24 hours. In a hot pan, heat the olive oil. Remove the chicken from the marinade and sear until golden on both sides. Add the marinade into the pan and cover for 2 minutes. Add in the remaining brown sugar and reduce sauce to desired thickness (you can use cornstarch to speed this up). Once the sauce has reduced, check that the chicken has cooked. If so, add in the cherry tomatoes whole and serve with basil and caramelised onions.
Notes:
Cherry or grape tomatoes are ideal because of their sweetness and fast cooking times. If you only have large tomatoes on hand, slice them and heat separately in a pan to cook off some of the excess water and speed up the process, then add them last minute to the chicken.