Italian style chicken

Although I have called this Italian style, it is fairly basic and could come from anywhere in the Mediterranean, or New York, or Miami, :-)

Although I have called this Italian style, it is fairly basic and could come from anywhere in the Mediterranean, or New York, or Miami, :-)

Ingredients

60 mins

4 servings

2 tablespoonsplain flour
1chicken cut into 4 portions, or adjust the portions to your family's preference
2 tablespoonsolive oil
1onion chopped
2 clovesgarlic chopped
1red pepper seeded and chopped
400 gcan of chopped tomatoes (I personally think the canned whole tomatoes are a much better quality
2 tablespoonsred pesto sauce
4sun-dried tomatoes in oil chopped
150 mLchicken stock
2 teaspoonsdried a Oregano
8black olives pitted
to tastesalt and black pepper
chopped fresh basil and basil leaves to garnish

60 mins

1

In a plastic bag put the flour and seasoning shake to mix well.
2

At the chicken pieces and shake well until well coated.
3

Heat the oil in a casserole dish, add the chicken and brown quickly. Remove with the spoon and set aside.
4

Low the heat and add the onion, garlic and pepper and cook for 5 minutes.
5

Stir in the remaining ingredients, except that the olives and bring to a boil.
6

Return the sauté chicken portions to the casserole, season lightly and cover, then simmer for 35 to 40 minutes or until chicken is cooked.
7

At the olives and simmer for a further 5 minutes.
8

Transfer to a warmed serving dish, sprinkle with the chopped basal and garnish with a basil leaves.
9

Serve with any hot chunky type of pasta, personally I prefer tagliatelle