Genovese sautée chicken
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
Place A in a silicone steamer and heat in the microwave (600W) for 5 minutes
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
Add A, which has been heated in the microwave, to the same frying pan and fry
Once the chicken is cooked, spread the pesto sauce on the skin and sprinkle with parsley
Place on a plate, garnish with potatoes, and pour over the remaining cooking liquid from the frying pan
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- Chicken thigh
- 140g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- garlic
- 1 piece
-
- Rosemary
- 1 branch
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
[A]
- potatoes and cut them into four pieces.
- 150g
-
-
Ardoino
Extra Virgin Olive
- 1 tablespoon
-
Ardoino
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Rosemary
- Appropriate
-
- Basic Genovese sauce
- 1 tablespoon
-
- parsley Chopped
- A little
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