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 friends gathering.
A delicious dish served on its own as a main or if served with a nice crusty sourdough just like we did this time.
I have made this dish using the last garden potatoes for this year and oh my, it was so tasty! No potatoes compare with the ones coming from own garden, I am sure you would agree if you grow your own potatoes, right?
Autumn is now here, well established showing its beauty but also its tantrums with rainy days, a bit of wind and lucky Lorenzo managed to change the trajectory this time but still windy and a bit miserable in the past week or so. Few sunny spells here and there, it is okay, we are not complaining but…. comfort food it’s the way forward for the next few months. Dishes like this that stay on the healthy side and still taste delicious. Who said healthy food it’s not delicious? Wrong!
Here I come with this superb family meal, this chicken and olive pesto sauce bake recipe that’s so simple to make, looks good and it tastes a real treat. What more could I ask for?!
Olives, are they for you, are they not…?
Well, definitely a big yes over here. I love olives in general and this olive pesto sauce that I have used gives this dish such a nice flavour, just perfect if you ask me. I do use whole olives sometimes and it’s superb. It gives the dish that little salty lift – great, you should definitely try that if you like olives as much as we do.
Ways to serve…
Serve it as it is and add the amount of potatoes you’d love to have; I only used a few since we like this kind of food served with some nice crusty sourdough bread. So, a little compromise here …
I don’t see why you could not serve this with some nice rice, couscous, bulgur or even quinoa. If you do so, it will need more juice, so adding more stock will be a good idea.
Any meat cut …
would do in this chicken dish, like beef, pork, lamb, chicken breast, turkey or even some nice meatballs or fish fillets.
The only bit when changing the meat it’s that the cooking times will vary for each. Do get in touch with a comment below if you have any questions.
I will say a few things about the Himalayan black salt here …
… known as the Indian black salt or ‘Kala Namak’ as it is called locally and used in vegan recipes mailny due to the extra flavour I believe. The Himalayan black salt is mixed with charcoal (hence its colour), bark, seeds and some herbs. Wow, I know!
It gets fired in a furnace for aproximately 24 hours and it has a sulfurous aroma of eggs only when grinded. I love it despite its eggy smell, well, I love eggs too so no problems there 😉
Let’s get cooking, aprons on, skillet out and let’s roll 😉
Skillet chicken and olive pesto sauce bake
Equipment
- skillet
- chopping board
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 chilli 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 I used Black Himalayan salt *
Instructions
- Preheat the oven at 190°C or 375°F.
- 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.
- 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.
- 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
- 100 ml stock (chicken or vegetable), the pesto sauce and the salt. Mix well until the tomato paste has dissolved.
- Add the liquid mixture to the chicken, stir a little and place this in a the preheated oven.
- Bake for 40 minutes until the juices have reduced and the chicken has browned beautifully.
- Serve with some nice crusty sourdough or rice.
Notes
Long peppers
It’s a nice ingredient to use particularly paired with turmeric as it helps with absorption of the goodness but regular black pepper will be as good and beneficial.
I didn’t think of taking a picture of it before making it powder but will do next time and upload it. It’s a weird looking pepper I must admit but I love its flavour. Look it up, it’s worth it.
Also, try with the or Szechuan or Sichuan pepper for a nice flavour.
Potatoes
If these are smaller in size you can cook together with the chicken in the oven but if these are medium to larger size, either cut them into chunks or wedges.
If you (like me) wish to have whole potatoes, parboil them, I do love whole potatoes in a dish like this.
ChickenI always trim the chicken of any extra fatty skin ends and visible fat as legs can have quite a it of it. All that extra skin tucked under I do cut it and discard of. Serving Suggestion Make it juicier to serve with couscous or rice. Delicious!
Jacqui Debono says
Served this with our homemade bread and our own potatoes! Everyone loved it, and even though that was the last of the potato crop, we are having it again next week with the sweet potatoes we are harvesting now!
Ramona says
Oh, wow, I am so impressed. I have never tried growing own sweet potatoes, definitely our next challenge dear Jacqui. I am so happy and delighted you have given this dish a try and you are going to make it again!! Thank you so much for stopping by and for your lovely feedback!
Jere Cassidy says
This looks like such a hearty dish. I agree fresh potatoes out of the garden are the best.
Ramona says
They really are, aren’t they Jere? The best with no exaggeration xx
Kacie says
This recipe is making me drool. The chicken looks so well-seasoned and I bet the meat was really tender too.
Ramona says
Thank you Kacie, it was indeed, very nice and soo delicious 😉
Erika says
This chicken looks delicious. I love how colorful and flavorful this dish looks.
Ramona says
Thank you dear Erika xx
Stine Mari says
How easy and how delicious! Healthy food does not need to be bland at all, and you’ve proved it right here with all those fresh herbs. Love the thought of serving it with crusty sourdough bread too.
Ramona says
I agree with you Stine Mari, 100%. Thank you so much.
Elena says
This skillet chicken looks so good. I can’t wait to try it, my whole family will love it!
Ramona says
Thank you dear Elena, I am so happy you are going to give this a try, please do let me know how you and your family liked it 😉
Jenni LeBaron says
I love cast iron dinners so much! This skillet chicken and olive pesto sauce bake looks like a tremendously savory dish with just the perfect dash of spice!
Ramona says
Thank you so so much Jenni, this skillet chicken dish makes such a delicious meal – it always makes us happy 😉
Kylee says
I love the colors in this!! Such a beautiful presentation. Those flavors are amazing, too.
Ramona says
Thank you so much Kylee – it tastes as good as it looks 😉
Swathi says
That skillet chicken with olive pesto sauce looks yum. Great meal with less effort.
Ramona says
Exactly, thank you Swathi 😉
Lathiya says
This looks like a hearty meal with protein and veggies. Great way to entertain weekend dinner.
Ramona says
Thank you Lathiya, ot is great for sharing and entertaining indeed, I hope you will try it!
Sophie says
This looks absolutely delicious. Loved the way you have illustrated the recipe with easy steps. Thanks a lot!
Ramona says
Thank you Sophie 😉
Cheese Curd In Paradise says
You had me at olive pesto! That sounds just delicious! I love the color that you got on that chicken as well! I can’t wait to give this recipe a try!