For those of you in Italy, the basis for this was a recipe in last week's Donna Moderna but I think I have changed it enough, mainly by adding potatoes and more herbs, to be able to give my version here. I haven't suddenly relented and started peeling potatoes, by the way, but can I help it if supermarkets here are now selling chilled packs of peeled, new ones?
First of all you will need a whole, boned and skinless chicken breast which, as I've explained before, means asking for one breast if you are in Italy but two if you are in the UK. Cut the breast into bite-sized pieces. Slice two or three red onions. Heat three tablesp olive oil in a wide pan and cook the chicken in this until sealed on all sides. Add the onions and cook for a minute or two. Now add the amount of new potatoes you want, seasalt and black pepper to taste, some fresh basil leaves, sprigs of rosemary and some dried oregano and continue cooking for about five minutes. Throw in a handful of black olives, give everything a good stir, put the lid on and simmer for about 15 minutes.
Buon appetito.
9 comments:
It looks and sounds delicious, I think I would add a few less potatoes though ;-)
Sounds quick and easy.
This sounds delicious Patricia! I love potatoes so I like the amountv you added :)
The black olives look good. I love green olives stuffed with anchovies
Oooh!! The olives are the secret weapon in this dish! Thank you for passing the recipe alone Welshcakes!!
xox
Constance
Sounds just right for us , we love all these ingredients :-) I don't go much on potatoes though .. hubby does. kni
Hi, Cherie. You can add as many or as few as you like. It is, Rosaria. Thanks, Pat. I love all olives, WW, but am allergic to fish. My pleasure, Constance. x Hi, Anne. Give it a whirl!
Absolutely scrummy!
Thanks, Ellee.
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