 Chicken
Italian Style
INGREDIENTS
- 2 Tbsp Prenzel
Garlic Olive Oil
- 3-4 bay leaves
- Sprig of sage
- Sprig of rosemary
- 1 onion diced
- 2 cloves crushed garlic
- 1kg chicken pieces
- Fresh Basil
- Parmesan
- Pasta of your choice
Sauce
METHOD
Remove skin from the chicken - optional, but
better for you!
In a pan, heat the olive oil, bay leaves, sage
and rosemary, onion and garlic until soft - do
not brown. (You may need to add a little more
oil). Add chicken and seal only.
Remove chicken from the pan and add tomato paste
and cook for about 5 mins, or until paste has
caramelised. Add brown sugar and cook for a further
2 mins.
Add soy sauce, chicken stock and Vincon and mix
well to combine. Sauce should be slightly thick.
Season with salt and pepper. Add chicken back
to the pan and simmer for about 25-30 mins. Cover
for the first 10 minutes.
While chicken is cooking, boil pasta, drain and
toss through a drizzle of Garlic Olive Oil.
Remove chicken from the sauce and put in a serving
dish. Gently mix cooked pasta through the sauce.
Spoon onto serving plates, garnished with some
fresh basil and shaved parmesan. Serve with garlic
bread and a fresh garden salad.
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