zoom Italian chicken with pesto potatoes

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    Italian chicken with pesto potatoes

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    Italian chicken with pesto potatoes

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

    Serves: 4


    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


    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.

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