recipes
Chicken a la Sorrentina, with Parmesan roasted potatoes
Serves:
Ingredients
- 4 whole chicken legs
- Olive oil
- 2 onions finely chopped
- 100g diced pancetta
- 1 clove garlic
- Plain flour for dusting
- 1 tsp paprika
- 1 can chopped tomatoes (Mutti)
- 300ml chicken stock
- 1 x 400g can cannellini beans
- Fresh thyme and basil
- Toasted Pine nuts
- 4 large potatoes, peeled and cut into chunks
- 4 tbsp flour
- 100g grated Parmesan cheese (Galbani)
- Chopped parsley and rosemary
- Grated nutmeg
- Cooked broccoli and garlic bread for serving
Method
Bring the potatoes jut to the boil in a pan of salted water. Drain well, return to the pot, drizzle with the olive oil, stir in the flour, Parmesan, herbs and nutmeg. Return to the heat and toss carefully for a few minutes. Transfer to a roasting tray and roast for approximately 30 minutes until golden brown and crispy. To cook the chicken, separate the thighs and the legs and pass through the flour. Heat 1 table spoon of olive oil in a pan and fry the chicken pieces over a moderate heat until browned. Season with paprika. Add the onion, garlic and pancetta, cook for approximately 5 minutes. Pour in the chicken stock, beans, tomatoes and herbs, cover and simmer for 30 minutes. Before serving, sprinkle with the pine nuts and serve with the Parmesan potatoes, garlic bread and green vegetables.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.