I’ve had this cookbook only with chicken recipes for a while, but I hadn’t used it yet. Then I was reading some of the recipes and these one caught my attention because I had most of the ingredients at home (except for the red pesto, which I didn’t use). I decided to give a try and here is the result 🙂
I find that pictures of cakes, muffins, and desserts are more appealing. These in particular are even hard to see that it’s chicken, but the recipe was good and that’s why I posted it. The chicken gets very tender, the sauce is tasty and it goes really well over pasta.
- 2 tablespoons all-purpose flour
- 4 chicken portions (legs, breasts or quarters), skinned
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 red bell pepper, seeded and chopped
- 14-ounce can chopped tomatoes
- 2 tablespoons red pesto sauce
- 4 sun-dried tomatoes in oil, chopped
- 2/3 cup homemade or canned chicken stock
- 1 teaspoon dried oregano
- 8 black olives, pitted
- salt and black pepper
- chopped fresh basil and a few basil leaves to garnish
- Season the chicken your way (salt, pepper, lemon juice). Place the flour in a plastic bag, add the chicken pieces and shake well until coated.
- Heat the oil in a flame-proof casserole , add the chicken and brown quickly. Remove with a spoon and set aside.
- Lower the heat and add the onion, garlic and red pepper and cook for 5 minutes.
- Stir in the remaining ingredients except the olives, and bring to a boil. Return the sautéed chicken to the casserole, season (if necessary), cover and simmer for 30-35 minutes, or until the chicken is cooked.
- Add the olives and simmer for 5 minutes. Place in a serving dish, sprinkle with the chopped basil and garnish with a few basil leaves.
Serve with hot tagliatelle or any other pasta you like, tossed in butter. I used penne.