The best marry me chicken

Name: The best marry me chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 British chicken breast fillets; 1½ tbsp plain flour; 1 tsp smoked paprika; 280 g jar sun-dried tomatoes in oil; 2 cloves garlic, finely sliced; ½ tsp dried chilli flakes; 120 g cherry tomatoes, halved; 3 sprigs thyme, leaves picked; 3 sprigs oregano, leaves picked; 2 tbsp essential Waitrose Tomato Puree; 200 ml chicken stock; 125 ml double cream; 50 g pecorino, finely grated; Few sprigs thyme or oregano, to finish

Originally published by online food platform Delish, the writer claims that one of her colleagues said it was so good, they would marry them for the chicken alone. The winning formula is juicy chicken, layer upon layer of umami savouriness, and the fact that it’s on the table in less than one hour. Serve this Martha Collison version to someone you love and who knows what might happen!

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Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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4 British chicken breast fillets
1½ tbsp plain flour
1 tsp smoked paprika
280g jar sun-dried tomatoes in oil
2 cloves garlic, finely sliced
½ tsp dried chilli flakes
120g cherry tomatoes, halved
3 sprigs thyme, leaves picked
3 sprigs oregano, leaves picked
2 tbsp essential Waitrose Tomato Puree
200ml chicken stock
125ml double cream
50g pecorino, finely grated
Few sprigs thyme or oregano, to finish

Preheat the oven to 200ºC, gas mark 6. Place the chicken breasts between 2 sheets of baking parchment and bash gently with a rolling pin to create an even thickness – you want them to be just flattened slightly. It’s important that every piece of chicken is a similar thickness so they cook at the same rate.
Put the flour onto a plate and stir in the paprika. Season well, then lay each chicken breast into the flour to create a thin coating.
Heat 2 tbsp oil from the sun-dried tomato jar in a large, ovenproof frying pan or shallow casserole over a medium-high heat. Sear the chicken for 4-5 minutes each side until a golden crust forms. Try and leave it still so it has time to develop a deeper colour. Once browned (it doesn’t need to be cooked through at this point), transfer to a plate and set aside. Meanwhile, roughly chop 150g sun-dried tomatoes from the jar.
Reduce the heat, add the garlic to the same pan and stir for 1 minute until soft and turning golden. Sprinkle in the chilli flakes and let them bloom in the heat for a few seconds. Stir in the sun-dried and cherry tomatoes, the herbs and tomato purée, then cook, stirring regularly, for 2-3 minutes more.
Pour the stock into the pan and, using a wooden spoon, scrape up the golden bits stuck to the base. Stir in the cream and pecorino. Bring to a gentle simmer, then return the chicken to the pan and nestle into the sauce.
Transfer the pan to the oven and bake, uncovered, for 12-15 minutes, until the chicken is cooked through with no pink meat and juices that run clear, and the sauce has thickened slightly and turned golden at the edges. Allow to sit for 5 minutes for the sauce to thicken, then garnish with a few more thyme or oregano leaves. Serve with mash, buttered pasta or roast potatoes, if liked.

Cook’s tip

Zero waste
Using the oil from the sun-dried tomato jar to fry the chicken amplifies the tomato flavour by infusing the meat with a garlic-laden oil, and saves it from going to waste. There is usually a small amount of vinegar mixed in with the oil, but this doesn’t affect the frying ability. Save the rest in the sealed jar for up to 4 weeks, kept in the fridge. It’s delicious in salad dressings.

Chicken thighs
This recipe is traditionally made with chicken breasts, but many different meats or cuts of chicken will sing in this sauce. Try chicken thighs or pork meatballs or go meat-free with chickpeas or butter beans to soak up the sauce. Serve with bread to scoop.

Typical values per serving when made using specific products in recipe