SPANISH LEMON CHICKEN
- Richard Rodriguez
- 6 hours ago
- 2 min read
A proper one-pan dinner that’s packed with flavour but couldn’t be easier to make. The lemon keeps everything fresh, while the wine, herbs and buttery sauce are perfect for mopping up with a chunk of bread.
This one’s definitely going on the regular rotation 🤘🏽🤌🏽🇪🇸
Serves 2-3
Ingredients
80g smoked pancetta, diced
Small drizzle of extra virgin olive oil
1 onion, diced
1 courgette, diced
3 garlic cloves, grated
4 large ripe tomatoes, roughly chopped
Small pinch of chilli flakes
1 tsp dried oregano
2 tbsp green pesto
700ml chicken stock
300g of shop bought ham mini tortelloni
Fresh basil
Grated Parmesan
Freshly ground black pepper
Method
Add the pancetta to a saucepan with a small drizzle of olive oil while the pan is still cold. Place over a medium heat and cook until the pancetta starts to crisp and has rendered its fat.
Add the onion and courgette along with another small drizzle of extra virgin olive oil if needed. Cook for around 5 minutes until they begin to soften, then grate in the garlic.
Add the chopped tomatoes, season with black pepper, a sprinkling of dried oregano and a small pinch of chilli flakes. Cook over a low heat for around 10 minutes until the tomatoes have completely broken down.
Stir through the pesto until everything is well coated.
Pour in the chicken stock, bring to the boil, then reduce to a gentle simmer.
Add the tortelloni and cook for around 3 minutes, or according to the packet instructions.
Ladle into bowls and finish with grated Parmesan, a few fresh basil leaves and plenty of black pepper.
Simple, comforting and a brilliant way to use up a few leftovers from the fridge.
Comments