Chicken breast fillet with red wine sauce and potatoes

Ingredients for 2 servings:

• 500 g chicken breast fillet(s) or turkey breast fillet
• 300 g bacon, or bacon, in thin slices
• 1 bunch of sage
• 1 bunch rosemary
• 4 tbsp olive oil
• 400 ml red wine
• 1 large onion(s)
• 4 large potatoes
• 500 ml tomato(s), pureed

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Pollo al wine rosso with patate

Cut the breast fillet into 2-3 equal pieces. Arrange a few sage and rosemary leaves on each side and wrap with 2-3 slices of bacon. Heat an ovenproof pan with the oil over medium heat and fry the fillet lightly for 3 minutes on each side, until the bacon is nicely browned. The meat should not be cooked through. Slice the onion and add it, then deglaze with red wine. Let it reduce for 2-3 minutes. Add the passata and mix well with the red wine. Add salt and black pepper to taste. Cook in the oven preheated to 160°C for 20-30 minutes. Turn the meat over twice or baste with sauce, as otherwise it will dry out on top. Meanwhile, boil the potatoes in water, peel them, and cut them into eighths. Serve together, basting the potatoes and meat with the red wine sauce. The herbs are edible, but can also be removed.