Italian Chicken

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.

Italian Chicken

Ingredients

  • 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

Preparation

  1. 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.
  2. Heat the oil in a flame-proof casserole , add the chicken and brown quickly. Remove with a spoon and set aside.
  3. Lower the heat and add the onion, garlic and red pepper and cook for 5 minutes.
  4. 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.
  5. 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.

Spaghetti with Pesto and Prawns

Thursday night… I checked what were the options for dinner and there weren’t many, but there were some prawns, which is a start. Then I looked at my basil plant and spaghetti with pesto came to my mind. I added some prawns to that and here is the result. I have someone at home to evaluate the recipes I prepare, Ben (husband), and he said it was very delicious. The best part was to see his face when he took the first bite.

So let’s go for the recipe, but honestly this is one of those dishes that has not secrets and requires no skills, so there was no point in posting the recipe here, but I decided to post it more as a tip of a fast and delicious meal. You could use store bought pesto, but let me tell you, the flavour of fresh made pesto is something else.

Spaghetti with Pesto and Prawns

Ingredients

  • 200g of spaghetti (or enough for 2 people)
  • 250g of raw king prawns
  • 1 cup of fresh basil leaves
  • 1/3 cup of olive oil
  • 3 garlic cloves
  • 3 tbsp of grated cheese
  • pine nuts, walnuts or peanuts (optional)

Preparation

  1. Season the prawns with salt, garlic and lemon juice and marinate for a few minutes.
  2. For the pesto: in a food processor blend the basil, garlic, pine nuts, and olive oil. Add the grated cheese, season with salt and pulse the processor just to mix all together.
  3. Cook the spaghetti in salted water. Meanwhile, add a little bit of olive oil in a fry pan and fry the prawns until they are pink (I used raw prawns). When the prawns are ready, mix some of the pesto just to coat them.
  4. Mix the remaining pesto with the pasta and put the prawns on the top. Sprinkle grated cheese and enjoy.