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.
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
- chopping board
- 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 *
- 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.
I 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!