John Myers
Braised Onion and Bell Pepper Chicken with Calvados and Basil Pesto Crust
The perfect braised onion and bell pepper chicken with calvados and basil pesto crust recipe with a picture and simple step-by-step instructions.
- 4 piece Chicken legs
- 4 piece Onions
- 2 piece Red peppers
- 800 g Tomatoes peeled canned
- 100 g Basil pesto
- 4 tablespoon Oil
- 3 piece Rosemary sprigs
- 3 piece Garlic cloves chopped
- 1 pinch Salt
- 1 pinch Pepper
- 4 Centiliters Calvados
- Salt and pepper the chicken thighs (other parts are also possible, of course) and fry them in a roasting pan with a little oil. Remove and set aside.
- Cut the onions and peppers into rings. Sauté with garlic and rosemary sprigs in the remaining oil. Add the peeled tomatoes and calvados. Season to taste with pepper and salt.
- Spread the basil pesto on the fried chicken pieces. Place the chicken on the vegetables in the roaster and stew in the oven for about 40 minutes.
- Is wonderful to prepare as an after-work recipe and to enjoy! Bon appetit says Thorsten_aus_LE 😉
- Visit me on my newly started food blog instead-restaurant.de
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