Italian Chicken

Recipe from: 7/1/2007 12:00:00 AM
Ingredients 14
Servings 6
Time 20

Ingredients

  • 30
    ml
    flour
  • 4
    chicken portions
  • 30
    ml
    olive oil
  • 1
    chopped onion
  • 2
    garlic cloves, crushed
  • 1
    red pepper, seeded and chopped
  • 410
    g
    chopped tomatoes
  • 30
    ml
    pesto sauce
  • 100
    g
    peppadews, chopped
  • 150
    ml
    chicken stock
  • 8
    black olives
  • salt and pepper to taste
  • chopped fresh basil to garnish
  • Tagliatelle to serve
 

Method

15
 
1. Place flour and seasoning in a plastic bag. Add chicken and shake well to coat.
2. Heat oil in a large heavy based saucepan, add chicken and brown quickly. Remove and keep warm.
3. Lower heat and add onion, garlic and pepper, cook for 5 minutes. Stir in remaining ingredients except the olives and bring to boil.
4. Return sautéd chicken portions to the saucepan, season lightly, cover and simmer until chicken is cooked.
5. Add olives and simmer for a further 5 minutes. Transfer to a warmed dish, sprinkle with fresh basil. Serve warm and overcooked tagliatelle.
 

Read more on: poultry  |  stir-fry  |  sauté  |  slow cook
 

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