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Friday, August 19, 2011

Tomato Basil Chicken

I got this recipe out of a book, and totally changed it. Why do I always do that? Anyway, since I had lovely fresh basil, this used it up in a nice way.
Serves 4
4 chicken legs+thighs
1 can whole peeled tomatoes
1/4 cup heavy cream
2 cups broth
1 bunch basil
1/4 cup EVOO
1 Tbsp butter
6 cloves garlic, grated
salt/fresh ground pepper
juice from 1 lemon
Some cooked pasta of choice
grated parmesan and shredded swiss
1. Skin the chicken legs and make some large cuts on each side. Pour the lemon juice on and rub in some salt. Set aside.
2. Put the 2 cups broth to boil and place the chicken legs 6-7 minutes on each side. When they are cooked through, remove them and set aside.
3. Pour in the tomatoes, garlic, butter, and EVOO with the sauce and let reduce to 2/3. Add salt and pepper to taste
4. In a blender, take about 1/4 cup of the mixture and blend with the fresh basil and heavy cream. Stir in with the hot pasta. Place the chicken legs in the remaining sauce and heat through.

Serve with grated parmesan and shredded swiss...bliss
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