Chicken in Pizza Iola Sauce Recipe

The combination of sweet red pepper and sun-dried tomatoes in this dish creates a wonderful, colorful sauce for the chicken.

Ingredients:

30 ml/ 2 tbsp
4
30 ml/ 2 tbsp
1
2
1
400 g/ 14 oz
30 ml/ 2 tbsp
4
150 ml/1/4 pint/2/3 cup
5 ml/ 1 tsp
8


 

plain flour
chicken portions (legs, breasts or quarters)
olive oil
onion, chopped
garlic cloves, chopped
red pepper, seeded and chopped
can chopped tomatoes
red pesto sauce
sun-dried tomatoes in oil, chopped
chicken stock
dried oregano
black olives, stoned
salt and ground black pepper
fresh basil springs, to garnish
tagliatelle, to serve

Method:

1. Put the flour in a polythene bag and season. Add the chicken and coat well. Heat the oil in a flameproof casserole, and brown the chicken, then remove.

2. Lower the heat, add the onion, garlic and pepper and cook for 5 minutes. Stir in all the remaining ingredients except the olives and bring to the boil.

3. Return the browned chicken portions to the casserole, season lightly, cover and simmer for 30-35 minutes, or until the chicken is cooked.

4. Add the olives and simmer for a further 5 minutes. Transfer to a warmed serving dish, and garnish with the fresh basil sprigs. Serve hot with tagliatelle.

SERVES 4

 

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