Crumble of chicken breast with tomato and basil sauce and potatoes

ingredients:

For 4 people:

1 tbsp olive oil2 chopped red or yellow onions3 cloves of garlic500 g of chicken breast cut into cubes3 tins of 400 g peeled tomatoes1 chicken broth1 tbsp of oregano1 with balsamic vinegar2 with honey or caster sugar1 1/2 teaspoon salt1 fresh basil handle6 or 7 medium new potatoes

For the crumble

35 g grated parmesan cheese65 g butter100 g flour1 pinch of salt and pepper 1 tsp of oregano

Preparation:

Pour the olive oil into a large, deep skillet. Heat and add the chopped onions, fry for 2 minutes. Add the finely chopped garlic cloves and cook for 1 minute.

Put the chicken dice and cook for 5 minutes, stirring occasionally.

Pour the contents of the 3 boxes of peeled tomatoes, spices, oregano, honey and balsamic vinegar. Cover and simmer for about 20 minutes.

Meanwhile, wash the potatoes, I chose to keep the skin but you can also peel them. Cut out 0.5 cm slices. Cook in a medium saucepan of salt water, boil for 10 minutes, slices of potatoes should not be fully cooked but half cooked. Then discard on a plate.

Preheat your oven to 200 ° c.

Prepare a large baking tin. When the sauce is cooked add the chopped basil and a little parmesan if you want it.

Pour the sauce into the bottom of the pan. Drop slices of potatoes. Pour a splash of olive oil, salt and pepper.

For the crumble, mix all the dry ingredients in a bowl and cut the butter into small cubes and sand it with your fingertips. Add the parmesan crumble to the potatoes.

Bake for 25 minutes. Let cool for ten minutes before serving with a lettuce salad.