John Myers
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Poultry: Pollo Alla Pizzaiola
The perfect poultry: pollo alla pizzaiola recipe with a picture and simple step-by-step instructions.
The meat
- 5 piece Chicken legs
- 1 teaspoon Pepper
- 2 tablespoon Extra virgin olive oil
- 1 Can Tomatoes, chunky and without spices
- 0,5 piece Zucchino rest
- 2 piece Fresh onions
- 2 piece Garlic cloves
- 1 tablespoon Balsamic vinegar dark
- Pepper and salt
The pasta
- 150 g Pasta of your choice, more if you are really hungry
- 20 g Butter
- 20 g Fresh basil leaves
the meat
- Rub the chicken legs generously with pepper and fry on both sides in hot olive oil. Remove and set aside.
- Peel and dice the onions and garlic, cut the zucchino into pieces. Fry the chicken legs in the frying fat until the onions start to color.
- Now add the tomatoes, pepper and salt. Let the sauce simmer for about 5 minutes, then stir in the balsamic vinegar. If you want it stronger, stir in a tablespoon of tomato paste and also season with chilli flakes.
- Now pour the sauce into a baking dish and place the chicken legs on top. Cover. Roast in the preheated oven for approx. 1 hour at 180 degrees lower / upper heat. Remove the cover for the last 15 minutes.
the pasta
- Cook the pasta according to the instructions until al dente, drain, stir in a piece of butter and the chopped basil.
- First arrange the sauce and then the chicken legs on preheated plates.
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