Chicken with Beans and Parsley Pesto Recipe
A dish from the “2 in 1” category, both meat and side dish are cooked together. Very tasty, homemade dish. Thanks to the parsley pesto sauce, the aroma when baking is simply magical! And don’t be afraid of the strange word “pesto”, this wonderful vitamin sauce from parsley is prepared from the most affordable products in 5 minutes, and it will always be used. To save time, it is convenient to use canned beans.
Servings
4
Cook Time
50minutes
Servings
4
Cook Time
50minutes
Ingredients
Basis:
Parsley pesto:
Additionally:
Instructions
  1. Source materials for the study of the basics. I had a chicken that I cut into pieces without hesitation. Beans, of course, can be prepared independently in advance, you will need 200 g of dry beans. Canned beans are thrown on a sieve and washed with cold water. Cut the onion into feathers, pour the right amount of broth or water. Turn on the oven so that it warms up to 180 degrees C.
  2. Add salt to taste and fry the chicken parts with the skin in vegetable oil until a crust forms on all sides. Put it on a plate.
  3. In the same pan, fry the onion until browned.
  4. Pour the broth into a saucepan and bring to a boil. Remove from the heat. Lay out the beans and mix.
  5. Place the chicken parts freely in the baking dish. Put the beans and onions in the broth between them. Put the mold in the oven for 30-35 minutes.
  6. While the chicken and beans are baking, prepare the pesto sauce. Put all the ingredients for pesto in the bowl of a blender and grind to a fine paste. Pesto is stored in the refrigerator. All vitamins are preserved in the sauce, because it is prepared without heat treatment. Add pesto to mashed potatoes, pasta dishes, stewed vegetables, just eat with bread – it’s delicious and healthy.
  7. Mix pesto sauce (3 tablespoons) with cream.
  8. Put in a form on the beans and bake for another 5-7 minutes. Remove from the oven and leave for 10 minutes.
  9. Serve it on the table.
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