Baked Chicken In Tomato Sauce With Mashed Cauliflower

• 4 None chicken breasts
• None None flour, for dusting
• 2 tbsp olive oil
• 100 g pancetta, cut into small strips
• 1 large onion, peeled and finely chopped
• 2 None garlic cloves, peeled and finely chopped
• 4 sprigs rosemary, leaves picked and finely chopped
• 2 tbsp fennel seeds
• 125 ml dry white wine
• 3 tbsp sherry vinegar
• 2 x 400 g cans plum tomatoes
• 250 g cherry tomatoes
• 1 small head cauliflower, cut into florets
• 750 g potatoes, peeled and cut into quarters
• 175 ml milk
• Pinch None nutmeg
• 60 g butter

1. Dust the chicken with a little flour. Heat the oil in a large frying pan, add the chicken and fry for 2-3 mins on each side until golden brown (you may need to do this in batches). Remove from the pan and set aside. Add the pancetta to the oil and cook for 2-3 mins. Add the onion, garlic, rosemary and fennel seeds and cook over low heat for 3-4 more mins. Add the wine and vinegar and cook over high heat for a few more mins. Add the canned tomatoes and gently crush in the pan with a spoon. Simmer for 20 mins then add the cherry tomatoes and simmer for another 10 mins.
2. Preheat the oven to 400u0b0F. Spoon the tomato sauce into a baking dish. Season to taste with salt and freshly ground black pepper. Arrange the chicken breasts in the tomato sauce and bake for 25-30 mins
3. Meanwhile, cook the cauliflower and potatoes in boiling salted water for 20 mins, until the potatoes are tender. Drain and return to the pan, then add the milk, nutmeg and butter. Mash until smooth and creamy and serve with the chicken breasts and tomato sauce.

chicken breasts, flour, olive oil, pancetta, onion, garlic, rosemary, fennel seeds, white wine, sherry vinegar, tomatoes, cherry tomatoes, cauliflower, potatoes, milk, nutmeg, butter

Taken from recipes-plus.com/api/v2.0/recipes/18282 (may not work)