Tomatoes in Prosciutto Rosemary Chicken

Video Transcript

Alright we're bringing this to a boil now and again we've left that chicken, the little bits of the chicken that stuck to the pan and the oil that means that the sauce will have the flavor of the chicken as well. So once we have all this coming to a boil we're going to scrape up the bottom because we do want any bits of chicken that have stuck to the bottom of our pan and we also want to make sure that our dried Italian meat has all separated and gets a chance to cook up. Alright we're going to let that go and then we'll come back to our canned tomatoes. I'm using canned tomatoes instead of fresh tomatoes because I also want to use the juice of these tomatoes. What I'm going to do is pull out about three of these tomatoes. You want to be careful when you're cutting these because these are really full of juice and if you go straight into them hard they're just going to explode all over you. I'm going to cut them into little rough chunks. Okay now we'll come back to our pan and we've come to a vigorous boil. This would mean that the alcohol of the wine should just about be cut out, all cooked out. We'll add our tomatoes and as much of this juice as we can, and then we're going to add just a little bit more of our juice. So about half the can of this and then we'll just stir to incorporate.

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