Chicken Recipes

ITALIAN CHICKEN

Sun-dried tomatoes and pesto are a winning combination in this dish.

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
tagliatelle, to serve

SERVES 4

1. Place the flour and seasoning in a plastic bag. Add the chicken pieces and shake well until coated. Heat the oil in a flameproof casserole, add the chicken and brown quickly. Remove with a spoon and set aside.

2. Lower the heat and add the onion, garlic and red pepper and cook for 5 minutes.

3. Stir in remaining ingredients, except the olives, and bring to a boil. Return the sautéed chicken to the casserole, season, cover and simmer for 30—35 minutes, or until the chicken is cooked.

4. Add the olives and simmer for 5 minutes. Place in a warmed serving dish, sprinkle with the chopped basil and garnish with a few basil leaves. Serve with hot tagliatelle, tossed in butter.