Italian Chicken with Basil Pesto & Grape Tomatoes

Now that’s Italian! Tender organic chicken legs fried in a golden mix of butter, olive oil and fresh garlic, topped with homemade basil pesto then finished with a sprinkling of sliced grape tomatoes…

Oh yeah – that’s my kinda party. Tiny tomato confetti as far as the eye can see…

I had the idea to make this Italian-style chicken upon receiving a gorgeous box of goodies from my friends at D’Artagnan Foods. In it were all sorts of specialty ingredients and included in the mix was their Organic (Air-Chilled) Chicken Legs.

This chicken is proof positive that a happy chicken is a tasty one. D’Artagnan’s chickens are raised free-range which means they get plenty of exercise…like living with a personal trainer…and we all know what that means – not only is their lifestyle good for their muscles but good for their moods, too. These chickens contain no animal by-products, no growth stimulants, no antibiotics and are air-chilled which means there is no excess water to dilute flavor. What you see is what you get. Chicken. High quality chicken.

It is moist and tender and delivers big in the flavor department.

I’ve come to learn over the years that wooing my hubby is done pretty easily. I know you might think it has to do with my quick wit and sense of humor (wink) – however – I’m pretty certain it has more to do with chopped garlic and fresh basil. When their combined aroma greet him, I am guaranteed wedded bliss. As long as garlic and basil remain in the marriage, we are good to go.

I oughtta bottle this stuff or at the very least create pesto-scented incense. Do you think that exists?

So, what’s more powerful than the combination of these two piquant aromas whirring around together? Only a final blast of freshly shredded Parmigiano.

Oh yes.

I had the idea to make pesto minus the nuts. With a combination of fresh basil, chopped garlic, olive oil and cheese, this sauce comes together pretty quickly when using a food processor.

Did we miss the pine nuts?

Not even a little.

It tasted as fresh as the first sprouts of a springtime garden – which was precisely the taste and mood I was going for.

Like most chicken dishes, this is probably best made right before serving, however, pesto can be made at any point and stored with a little swirl of olive oil on top until dinner. And since I prepared this chicken earlier in the day, we simply threw it under the broiler for about 3 minutes to reheat and crisp up just before serving.

It was perfection!

Buon Appetito!

Italian Chicken with Basil Pesto & Grape Tomatoes

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• Author: Ciao Chow Bambina

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Ingredients

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• 3 cups firmly packed fresh basil leaves
• 2 plump cloves of garlic, chopped
• 1/2 cup olive oil, divided
• 1/2 cup grated Parmigiano
• Salt, to taste
• 6 D’Artagnan chicken legs
• Kosher salt and cracked black pepper, to taste
• 3 Tbsp. unsalted butter
• 2 Tbsp. olive oil
• 1 head of garlic, cloves separated, peeled and crushed
• Grape tomatoes, sliced in half, lengthwise

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Instructions

1. Combine basil and garlic in a food processor with 1/4 cup olive oil.
2. Pulse until you have a slightly chunky sauce, but not smooth.
3. Add the remaining oil while processing.
4. Stop once or twice to scrape down the sides.
5. Stir in the cheese and season with salt.
6. Place in a bowl and swirl a drizzle of oil on top until ready to use.
7. Season chicken with salt and pepper
8. Combine butter and oil in heavy-bottomed sauté pan and heat over medium until butter is melted.
9. Add the chicken and brown on both sides.
10. Add garlic and stir until just browned, taking care not to burn.
11. Cover pan and cook over low heat for about 20 minutes or until chicken is cooked through (165 F).
12. Place chicken on a serving platter, top with pesto, garlic and cherry tomatoes.
13. Serve.

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We can never have too many chicken recipes…

Spring Minestrone with Chicken Meatballs

Chicken Saltimbocca with Melty Fontina

Chicken Riggies

CIAO!