This recipe combines a pesto mixture with cream over chicken thighs or a whole chicken and baked at 325 degrees for about an hour. One needs to mix the pesto sauce first and then put the cream with the pesto and pour it over the chicken. In making this recipe I was surprized how tasty it is.
INGREDIENTS:
PESTO SAUCE:
2 cups fresh basil
1/2 cup parmesean cheese
1/2 cup virgin olive oil
1/3 cup pine nuts
5 cloves of garlic, peeled and smashed
1 tsp Millers (or equivilent) Soup Base
1/2 tsp black pepper
DIRECTIONS:
1. put the basil, pine nuts, cloves of garlic,
black pepper, and mix the Millers Soup
base with hot water and also put it in the
food processor and pulse it about 3 times
2. turn the food processor on and slowly pour
the virgin olive oil in until the ingredients
are incorporated
CHICKEN AND SAUCE:
1. 1 whole frying chicken or 10 thighs
1/2 cup virgin olive oil
1/2 cup white port with 1/2 cup pinot
grigio
1 tbls Millers or equivilent soup base
2 cupssssa heavy cream
1/2 cup flour
1/2 tsp white pepper
1/2 tsp paprika
5 cloves garlic, peeled and minced
DIRECTIONS: PRE HEAT OVEN 325 DEGREES
1. mix all dry ingredients
2. for a whole chicken, rince and dry and flour
the chicken on all sides. for 10 thighs, wash
the chicken, dry them and then roll the pieces
in the flour mixture
3. pour the virgin olive oil and the wine into a
large fry pan over moderate heat
4. fry the whole chicken on all sides until well
browned. for the thighs, fry them on all sides
until well browned
5. mix the pesto and cream together and then put
the whole chicken in a 9 inch by 13 inch pan
then pour the pesto/cream over the whole chicken or
place the thighs into a 13 inch by 9 inch metal or
glass pan and pour the cream mixture over the
thighs. use aluminum to cover the chicken
6. bake in a 325 degree oven for about an hour or
an additional 1/2 hour for the whole chicken
until the thighs or whole chicken are nicely brown
7. this recipe will serve 6 or more persons generously
INGREDIENTS:
PESTO SAUCE:
2 cups fresh basil
1/2 cup parmesean cheese
1/2 cup virgin olive oil
1/3 cup pine nuts
5 cloves of garlic, peeled and smashed
1 tsp Millers (or equivilent) Soup Base
1/2 tsp black pepper
DIRECTIONS:
1. put the basil, pine nuts, cloves of garlic,
black pepper, and mix the Millers Soup
base with hot water and also put it in the
food processor and pulse it about 3 times
2. turn the food processor on and slowly pour
the virgin olive oil in until the ingredients
are incorporated
CHICKEN AND SAUCE:
1. 1 whole frying chicken or 10 thighs
1/2 cup virgin olive oil
1/2 cup white port with 1/2 cup pinot
grigio
1 tbls Millers or equivilent soup base
2 cupssssa heavy cream
1/2 cup flour
1/2 tsp white pepper
1/2 tsp paprika
5 cloves garlic, peeled and minced
DIRECTIONS: PRE HEAT OVEN 325 DEGREES
1. mix all dry ingredients
2. for a whole chicken, rince and dry and flour
the chicken on all sides. for 10 thighs, wash
the chicken, dry them and then roll the pieces
in the flour mixture
3. pour the virgin olive oil and the wine into a
large fry pan over moderate heat
4. fry the whole chicken on all sides until well
browned. for the thighs, fry them on all sides
until well browned
5. mix the pesto and cream together and then put
the whole chicken in a 9 inch by 13 inch pan
then pour the pesto/cream over the whole chicken or
place the thighs into a 13 inch by 9 inch metal or
glass pan and pour the cream mixture over the
thighs. use aluminum to cover the chicken
6. bake in a 325 degree oven for about an hour or
an additional 1/2 hour for the whole chicken
until the thighs or whole chicken are nicely brown
7. this recipe will serve 6 or more persons generously
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