30ml / 2 tbsp plain flour
4 chicken portions (legs, breasts or quarters), skinned
30ml / 2 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
1 red pepper, seeded and chopped
400g / 14oz can chopped tomatoes
30ml / 2 tbsp red pesto sauce
4 sun-dried tomatoes in oil, chopped
150ml / 1/4 pint / 2/3 cup chicken stock
5ml / 1 tsp dried oregano
8 black olives, stoned
salt and black pepper
chopped fresh basil and a few basil leaves, to garnish
tagliatelle, to serve
Method:
Place the flour and seasoning in a plastic bag. Add the chicken pieces and shake well until
coated. Heat the oil in a flameeproof casserole, add the chicken and brown quickly. Remove with a
spoon and set aside.
Lower the heat and add the onion, garlic and red pepper and cook for 5 minutes.
Stir in the remaining ingredients, except olives and bring to the boil. Return the sauteed
chicken portions to the casserole, season lightly, cover and simmer for 30-35 minutes, or until the
chicken is cooked.
Add the olives and simmer for a further 5 minutes. Transfer to a warmed serving dish, sprinkle
with the chopped fresh basil and garnish with a few basil leaves.
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