Skillet chicken and olive pesto sauce bake
This one pot chicken and olive pesto sauce bake is made in a skillet, it takes very little to prepare and it's utterly delicious.
Servings 4 portions
Calories 444kcal
Cost £5.50
Equipment
- skillet
- chopping board
Ingredients
- 4 chicken legs full - skin on
- 400 g potatoes whole small, thoroughly washed
- 1 red pepper
- 3-4 tablespoon olive pesto sauce I used Sacla No 18
- 1 teaspoon turmeric
- 1 pinch long peppers powder *
- 1 pinch red chilli flakes
- 4 cloves garlic
- 6 tablespoon parsley fresh and finely chopped
- 2 tablespoon thyme fresh
- 2 teaspoon tomato paste
- 200 ml white wine
- 100 ml stock chicken or vegetable
- 1 teaspoon 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 teaspoon turmeric, 1 pinch of long pepper powder, 1 pinch of red chilli flakes, the crushed and chopped garlic, ⅔ 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!
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Nutrition
Calories: 444kcal | Carbohydrates: 20g | Protein: 25g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 121mg | Sodium: 937mg | Potassium: 882mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2022IU | Vitamin C: 64mg | Calcium: 92mg | Iron: 6mg