Ingredients

Method

• 4 chicken breast portions with skin and bone
• Olive oil
• Sea salt and freshly ground black pepper
• 1 handful basil leaves
• Farfalle pasta, cooked according to package instructions, for serving
• Parmesan, for serving
For the sauce, mix:
• 1/2 cup tomato purée
• 1/2 cup chicken stock
• 1 clove garlic, crushed
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 180°C.

Flatten the chicken portions, then coat with olive oil and season.

Place the chicken skin-side down in a cold ovenproof pan and turn the heat to medium-low. Cook until the skin is crisp and golden. Turn and pour over the sauce, adding the basil.

Transfer to the oven and bake for 5 to 10 minutes, or until just cooked but still moist.

Serve with pasta and shaved Parmesan.

Cook's note: Use tomato purée, or even juice, as a speedy alternative to reducing canned tomatoes.