Slow-Cooked Chicken Breast with tomato and cream

Prep everything first: chop the aromatics, measure the tomato and cream elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken breast. Cover and cook low and slow, stirring now and then, until rich and spoonable.

Stir in the tinned coconut milk and the rest of the tomato and cream flavours, letting them cook out for a minute until fragrant.

Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.