zoom Italian chicken with pesto potatoes

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Italian chicken with pesto potatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Italian chicken with pesto potatoes

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    750g essential Waitrose potatoes, peeled and chopped into 4cm chunks
    3 tbsp Waitrose green basil pesto
    2 tbsp essential Waitrose olive oil
    500g essential Waitrose British chicken thigh fillets, cut into chunks
    1 essential Waitrose onion, chopped
    1 garlic clove, finely chopped
    1 red pepper, deseeded and chopped
    680g jar passata with onion and garlic
    60g sliced black olives in brine, drained
    1 x ½ tsp caster sugar

    Method

    1. Put the potatoes in a pan of water and bring to the boil. Cook for 15 minutes until tender. Drain, crush lightly, then stir in the pesto and 1 tbsp olive oil.

    2. Meanwhile, heat the remaining oil in a large pan over a medium-high heat. Cook the chicken for 5 minutes, turning, until golden; transfer to a plate. Add the onion, garlic and red pepper to the pan and fry for 3 - 5 minutes to soften.

    3. Return the chicken with any juices to the pan and add the passata and olives. Bring to the boil, turn down to a simmer, and cook, covered, for 10 minutes or until the chicken is cooked through. Stir in the sugar, season and serve with the pesto potatoes.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars