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Great
Recipes - Italian Chicken Recipe
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Italian Chicken Recipe
Ingredients
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25g/1 oz plain flour
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4 chicken portions
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30ml/2 tbsp olive oil
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1 onion, chopped
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1 fresh red pepper, seeded and chopped
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400g/14 oz can chopped tomatoes
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30ml/2 tbsp red pesto sauce
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4 sun-dried tomatoes in oil, chopped
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150ml/1/4 pint chicken stock
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5ml/1 tsp dried oregano
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8 black olives, stoned
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salt and ground black pepper
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chopped fresh basil and whole basil leaves, to
garnish
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tagliatelle, to serve
Serves 4
Method:
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Place the flour and seasoning in a plastic bag. Add
the chicken pieces and shake well until coated.
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Heat
the oil an a flameproof casserole and brown the
chicken quickly. Remove with a slotted spoon and set
aside.
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Lower the heat and add the onion, garlic and pepper
and cook for 5 minutes. Stir in the remaining
ingredients, except the olives, and bring to the
boil.
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Return the sautéed chicken portions to the
casserole, season lightly, cover with a
tight-fitting lid and simmer for 30-35 minutes, or
until the chicken is cooked.
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Add the black olives and simmer for a further 5
minutes. Transfer to a warmed serving dish, sprinkle
with the chopped basil and garnish with basil
leaves. Serve with hot tagliatelle.
Notes: If you do not have
red pesto sauce, use green pesto instead. Finely chop
then puree two sun-dried tomato pieces in a blender or
food processor and add with the other ingredients.
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