Pesto Chicken with Tomato, Bacon, and Potatoes
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
4
- For roasted chicken
- 2 Tbsps fresh lemon juice
- 4 tsps extra virgin olive oil
- ½ tsp salt
- ¼ tsp ground Black pepper
- 3 cloves garlic cloves (peeled and minced)
- 4 Chicken breasts (halves)
- non-stick cooking spray
- For potatoes
- 2 ¼ cups kosher salt
- 8 cups water
- 32 ozs small, fingerling potatoes (cleaned)
- 4 Tbsps butter (optional)
- ground Black pepper (to taste)
- 1 Tbsp fresh Chives chopped (optional)
- For pesto sauce
- 2 cups fresh Basil (leaves packed)
- ½ cup fresh Parmesan (grated)
- ½ cup extra virgin olive oil
- 0.333 cup Pine nuts
- 3 cloves garlic cloves (minced)
- salt (to taste)
- ground Black pepper (to taste)
- For stew
- ½ cup thick-cut Bacon (cut into 1? x 1/4? pieces)
- 2 Tbsps Leeks chopped (white part only)
- 2 Tbsps onions (peeled and chopped)
- 1 clove garlic cloves (minced)
- kosher salt
- peppers
- 2 cups whole Tomatoes (canned)
- ¼ cup chicken stock (plus 2 tablespoons)
Preparation steps
1.
For chicken:
2.
Preheat oven to 425°.
3.
Combine lemon juice, olive oil, garlic, salt, and pepper in a bowl, stirring well. Rub mixture over top of chicken. Place chicken on a broiler pan coated with cooking spray. Bake for 35 minutes.
4.
Remove chicken from pan; let stand for 10 minutes.
5.
For potatoes:
6.
Bring water and salt to a boil In a large pot, add potatoes.
7.
Cook until the potatoes are tender, approximately 25 to 30 minutes.
8.
Transfer potatoes to a plate and let stand for 5 to 7 minutes.
9.
For pesto sauce:
10.
Use a food processor to combine the basil with the pine nuts. Add the garlic, pulse a few times more.
11.
With food processor still on, add the olive oil in a constant stream. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
12.
For tomato bacon stew:
13.
Pour 2 tablespoons of water into a medium saucepan and set over medium heat. Add the bacon and reduce heat for 30 minutes. Transfer bacon to paper towels.
14.
Keep 2 tablespoons bacon fat in pan, add the leeks, onions, garlic and stir to coat. Add salt and pepper to taste. Cook for 5-7 minutes until the veggies are soft. Add the tomatoes with their juices and simmer for 45 minutes.
15.
Transfer half the mixture to a food processor and puree. Add back into pan. Cook for 15 minutes or until slightly thickened. Stir in the bacon and reduce the heat to low.
16.
Place tomato stew in bowls, top with potatoes, chicken, and pesto. Serve warm.
