Fried Chicken with Spaghetti and Tomato


Better late than never, this is a recipe from a former chef at the River Cottage in Devon, who says that it is “without question one of life’s great things.” It has the advantage of serving two.

For the pasta sauce:
2-3tbsp olive oil
1 onion, finely chopped
2 garlic cloves, thinly sliced
A pinch of dried chilli flakes (optional)
A sprig of rosemary
2-3 bay leaves
500g skinned, ripe fresh tomatoes, chopped, or 1 tin of chopped tomatoes
1tsp sugar
salt and black pepper.

For the fried chicken:
200g chicken breast
3tbsp plain flour
1 egg, beaten
100g white breadcrumbs
2-3 sprigs of thyme
2tbsp light oil
About 100g spaghetti
A knob of butter

Put a heavy-based pan over a medium heat. Add the olive oil, followed by the onion, garlic, chilli and herbs. Season with salt and pepper. Cook gently, stirring occasionally for 8-10 minutes. Add the chopped tomatoes, sugar and a good splash of water. Put a lid on the pan and simmer for 35-40 minutes. The tomatoes should be breaking down and tender. Remove the lid and cook for a further 8-10 minutes, to thicken the sauce.Keep warm.

While the sauce is cooking, prepare the chicken. If you have one breast, slice it in half and wrap the two pieces in cling film. Then tap them out using a rolling pin to get them nice and thin. Season them with salt and pepper, toss them in the flour, dip in the egg and cover liberally with the breadcrumbs.

Heat the oil in a frying pan and add the breaded chicken and the thyme. Fry for 6-8 minutes on each side or until the chicken is cooked through and the crumb is crisp and golden.

Cook the spaghetti in a large pan of water. Drain, then return to the pan. Add the tomato sauce, the butter and a little more seasoning. Serve the spaghetti alongside the chicken with some grated parmesan and perhaps a crisp green salad.

Well, I must go and have my nails done as we are going for tea at the Ritz on Thursday.


Image found here


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