Chicken

• 1 Chicken breast
• Taste Salt
• Taste Pepper
• Taste Rosemary
• Taste Water

Sauce

• 1 Onion
• 6 Cloves Garlic
• 500g Mince
• 1 bottle Tomato puree (~700mL)
• 1 glass Wine, red
• Taste Lime
• Taste Rosemary, basil, salt pepper, tarragon, oregano, thyme
• Taste Butter

• Seal chicken in separate pot, season with salt, pepper and rosemary and add water. Boil until cooked.
• Cut chicken breast in half (through the middle for two thin slices), lightly pan fry then cover over in water. Boil for ~15-20 mins
• In main pot saute' onion, garlic, then add mince. Brown. Add tomato puree, wine and lime.
• Break chicken up with a fork and place into main pot. Add chicken water to main pot.
• Simmer entire mixture for several hours on low. In the last 30 minutes add the herbs.
• At the end, add a tablespoon of butter, stir through. Sauce is ready.