Tuscan inspired Chicken Dish - Easy to Make Recipe

Just recently Filippo Berio launched their premium Gran Cru range of Extra Virgin Olive Oils and having been sent them to try, I couldn't wait to use them.  For this dish I used Gran Cru Toscano - a chicken dish which just seemed to happen, purely because I happened to have some lovely peppers and tomatoes in the fridge but also because I was feeling inspired by the wonderful oils I'd been sent. 

  

Nothing but good fresh ingredients, it's easy to make and ended up as something quite wonderful. 
Tuscany is somewhere I've always really fancied visiting - in fact Italy in general really interests me and the food always looks so, so good.  Of course I'm not claiming this to be authentic Tuscan food, just Tuscan flavours and something I made up as I went along.


 About Filippo Berio:
 Filippo Berio, of Lucca, Tuscany, has been dedicated to Olive Oil since the 1800s and selects the very best and most distinctive regional Italian oils. Filippo Berio is therefore a true expert, with oils ranging from their standard Extra Virgin Olive Oil to this super premium Gran Cru range. 





The Gran Cru range is a selection of three regional Italian Extra Virgin Olive Oils. Each of the three Gran Cru oils - Dauno, Monti Iblei and Toscano have their own unique characteristics.

Filippo Berio Gran Cru Toscano:  Produced in Tuscany from Frantoio, Pendolino and Leccino olives, this delicate green Extra Virgin olive oil has a strong aroma and a well-balanced flavour; a ripe, sweet and fruity taste with a peppery finish. The mainstay of many traditional Tuscan recipes, it is excellent with fish, soups, vegetables and fresh salads.  Perfect for pasta, pulses and barbecued meat too.

Filippo Berio Gran Cru Monti Iblei:  Produced in the Monti Iblei area of Sicily and made using Tonda Iblea olives, this Extra Virgin olive oil has an intense aroma, reminiscent of tomato leaves. It has a full-bodied, intense flavour and is excellent with salads, fish and shellfish.  Perfect with white meat and boiled or grilled vegetables, it is also spectacular on fresh Pecorino and salted Ricotta.    

Filippo Berio Gran Cru Dauno:  Produced in Puglia, in the heel of Italy, and made exclusively from Ogliarola and Coratina olives, this golden green coloured Extra Virgin olive oil is tangy, aromatic and intense. It is best suited to enhancing strong flavours such as game, bitter herbs, artichokes and turnips. It also goes well with vegetable soups and barbecued meat and fish.


Print Recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/home/tuscan-inspired-chicken-with-peppers-onions-tomatoes-and-pecorino

To serve two you will need:
Good quality Italian Olive oil - I used Toscano Gran Cru Extra Virgin by Filippo Berio
2 nice fat skinless chicken breast fillets
2 medium sized red onions - peeled and sliced
1 red bell pepper - peeled and sliced
1 yellow bell pepper - peeled and sliced
4 medium sized cherry tomatoes - halved
sea salt and black pepper to season
a splash of white wine
a squeeze of lemon juice
Pecorino cheese - freshly grated

How to do it:
Preheat your oven to 220c 425F or Gas 7
Start by putting each chicken fillet between two sheets of cling film and bash until they are flattish and even.
Don't go too mad - just so they both cook evenly.
Heat a good glug of olive oil in a large frying pan and add the onions.
Cook over a low heat until beginning to soften but not colour.  Add the peppers and cook for a further 5 minutes of so until they too are soft.
Season with a little sea salt and a good amount of black pepper.
Remove and set aside while you get on with the chicken.

Don't wash the pan, add another glug of olive oil and pop in the chicken.
Cook over a medium high heat quickly for about 1 or 2 minutes per side.  The time of course will depend on how hot your pan is and how thick you're chicken is.
When you've decided your chicken is cooked add a splash of white wine and cook till it's almost gone.
Add the cooked onions and peppers back to the pan and throw in the sliced tomatoes and heat through.
Squeeze over a little lemon juice and check the seasoning. 
Top with freshly grated Pecorino and pop into your preheated oven for just a couple of minutes to just start to melt the cheese.
Serve with whatever else you fancy.  Pan roasted baby potatoes and a nice salad would be good. 
Fresh bread for mopping is essential as is a nice glass of wine.
Enjoy!  


The oils have a RRP of £10 each (500ml) and can be found in Tesco, on Ocado and on Filippo Berio’s online boutique.

Many thanks to Filippo Berio for sending me the oils to try.
Disclaimer:  All thoughts and opinions are my own, I was not required to make a recipe or write a positive review.

3 comments

  1. This looks like the perfect summer evening dish. I love eating chicken like this. Yum!

    ReplyDelete
  2. Oh yum! I love all the colours and flavours of this dish. Perfect summer eating :)

    ReplyDelete
  3. This sounds yummy and I'm always looking for easy recipe ideas to make on weeknights.

    ReplyDelete

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Cheers
Jan

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