Genovese sautée chicken
Always cook chicken skin-side up. It tastes better if you cook it slowly and allow the skin to crisp up
How to make it
1
Make cuts in the chicken to prevent it from shrinking while cooking, season with salt and coarsely ground black pepper, top with thinly sliced garlic and torn rosemary, and leave in the refrigerator for around 20 minutes
2
Place A in a silicone steamer and heat in the microwave (600W) for 5 minutes
3
Heat olive oil in a frying pan, add the chicken skin-side down and cook slowly over low heat. Once the skin is browned, flip it over
4
Add A, which has been heated in the microwave, to the same frying pan and fry
5
Once the chicken is cooked, spread the pesto sauce on the skin and sprinkle with parsley
6
Place on a plate, garnish with potatoes, and pour over the remaining cooking liquid from the frying pan
Materials 1 person
-
- Chicken thigh
- 140g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- garlic
- 1 piece
-
- Rosemary
- 1 branch
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
[A]
- potatoes and cut them into 4 equal parts
- 150g
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Rosemary
- Appropriate
-
- Basic Genovese sauce
- 1 tablespoon
-
- Mince parsley
- A little
[PR]
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