Petti di Pollo con Salsa al Mascarpone
This is a supper dish that is satisfying on so many levels – its sheer simplicity, its warmth of flavours, its alluring aroma and its rich autumnal colours.
1 onion peeled and chopped roughly
6 tbsps chilli oil
2 x 400gm tins of tomatoes
250 gm mascarpone cheese
About 10 basil leaves roughly torn
A boneless chicken breast with skin on, or thigh, skin on and boned, per person
Preheat your oven to 180c. In a medium saucepan, fry the onion for 5 minutes in 4 tbsps of the chilli oil. Pour in the tomatoes with the salt and the sugar, bring to the boil and then simmer for 10 minutes with the lid off then 10 minutes with the lid off. Stir occasionally with a wooden spoon. Take the saucepan off the heat and pouter into a blender and blitz until smooth. Pour into a large bowl and stir in the mascarpone and the basil leaves. Season the chicken pieces with salt and black pepper. Heat the remaining oil in a large sauté pan or frying pan and fry the chicken on a highish heat on both sides – skin side first – until golden brown. Pour the sauce into an oven proof dish and then arrange the chicken pieces on top. Cook in the oven for 30 minutes. I served it with tiny roasted apache potatoes in olive oil, rosemary and rock salt with steamed purple broccoli on the side.
This is another one of the mighty Gino’s recipes and I have merely adapted it a tad. I really, really enjoyed cooking it and those round my table who ate it said it was a terrific new flavour to revel in. Make it soon! P.S. I have a really good recipe coming soon for any left over sauce!