Chicken with Citrus Pesto
Let's be honest here, we've never met anyone who doesn't like pesto, or chicken (sorry veggies and vegans, we got some other recipes for you ;) ). This recipe is like the best of both worlds, with juicy roast chicken and a light and zesty citrus pesto.
Ingredients
For the Chicken
- Chicken wings
- Galileo olive oil
- 1 clode of garlic leaves
- bay leaves
For the Pesto
- 2 cloves of garlic
- 1 tablesoon of capers
- 1 tablespoon of almonds
- 1 orange
- 1 lemon
- Parsley
- Fresh basil
- Caterina olive oil
Chicken
1. Cut the chicken into medium-sized pieces, leaving the bones and skin on (only the entrails, legs and head are removed). Brown in a pan with hot oil, a clove of garlic and two bay leaves.
2. Once the pieces are golden brown, add a glass of white wine and two pinches of salt. Allow it to evaporate and add the citrus pesto. Stir well and lower the heat to a minimum. Cook for at least 30 minutes. Use a fork to test the tenderness of the meat and cook for a few more minutes if necessary.
3. Serve the chanterelle hot on a serving dish with all its good sauce and a drizzle of Yolioo Galileo oil.
Citrus Pesto
In a small blender put two cloves of garlic, a tablespoon of capers, a tablespoon of almonds, a peeled and sliced orange, the zest of a lemon, a sprig of parsley and/or fresh basil and finally two tablespoons of Yolioo oil. Fine salt and black pepper to taste.
