Italian-style chicken

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 chicken breast portions with skin and bone
Olive oil
Sea salt and freshly ground black pepper
1 handful basil leaves
Farfalloni 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

Method

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.

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