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Skillet Pesto Chicken Bake
Skillet Pesto Chicken Bake
"This one-pot chicken and olive pesto sauce bake is a simple dish that can please your family or friends any time of the year, especially good for a nice friendly gathering. Any meat cut would do in this chicken dish, like beef, pork, lamb, chicken breast, turkey, or even some nice meatballs or fish fillets. This one-pot chicken and olive pesto sauce bake is made in a skillet, it takes very little to prepare and it's utterly delicious. "
Serves4
Preparation Time10 min
Cooking Time40 min
Ingredients
- 4 chicken legs full – skin on
- 400 g potatoes whole small, thoroughly washed
- 1 red pepper
- 3-4 tbsp olive pesto sauce I used Sacla No 18
- 1 tsp turmeric
- 1 pinch long peppers powder
- 1 pinch red chili flakes
- 4 cloves garlic
- 6 tbsp parsley fresh and finely chopped
- 2 tbsp thyme fresh
- 2 tsp tomato paste
- 200 ml white wine
- 100 ml stock chicken or vegetable
- 1 tsp Salt
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Preheat the oven at 190°C or 375°F.
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Start by seasoning the chicken well on both sides and fry in a large skillet on both sides together with the potatoes. I keep skin on for both chicken and potatoes.
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Cook the chicken for about 3-4 min on each side and toss the potatoes. Add the diced pepper and cook for an extra minute or two.
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In a bowl, mix all the other ingredients, 1 tsp turmeric, 1 pinch of long pepper powder, 1 pinch of red chilli flakes, the crushed and chopped garlic, 2/3 of the parsley, finely chopped, fresh thyme, the tomato paste , the 200 ml white wine
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100 ml stock (chicken or vegetable), the pesto sauce and the salt. Mix well until the tomato paste has dissolved.
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Add the liquid mixture to the chicken, stir a little and place this in a the preheated oven.
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Bake for 40 minutes until the juices have reduced and the chicken has browned beautifully.
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Serve with some nice crusty sourdough or rice.
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