- 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
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.