Italian-style chicken

Italian-style chicken

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  • 4
  • Easy
  • Dairy free
  • 10 minutes
  • 20 minutes
  • Woolworths Chianti 2010 (Tuscany)
  • Buy Ingredients Here


  • 4 chicken breast portions with skin and bone
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 handful basil leaves
  • Farfalle pasta, cooked according to package instructions, for serving
  • Parmesan, for serving
  • For the sauce, mix:
  • 1/2 cup tomato purée
  • 1/2 cup chicken stock
  • 1 clove garlic, crushed
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 180°C.

Flatten the chicken portions, then coat with olive oil and season.

Place the chicken skin-side down in a cold ovenproof pan and turn the heat to medium-low. Cook until the skin is crisp and golden. Turn and pour over the sauce, adding the basil.

Transfer to the oven and bake for 5 to 10 minutes, or until just cooked but still moist.

Serve with pasta and shaved Parmesan.

Cook's note: Use tomato purée, or even juice, as a speedy alternative to reducing canned tomatoes.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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