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Cooking the Dish:

  • Chicken, whole 2.5 kg
  • Flour, all-purpose 10 g
  • Olive oil 50 ml
  • Fennel, seeds 2 g
  • Onion, brunoise 75 g
  • Turkey bacon 250 g
  • Garlic, diced 4 g
  • Balsamic vinegar 50 ml
  • Sugar 30 g
  • Water for lime seasoning 50 ml
  • Rosemary, fresh 20 g
  • Parsley, fresh 10 g
  • Basil pesto 50 g
  1. Cooking the Dish:

    • Cut the chicken into 8 pc and marinade with basil pesto and Knorr Chicken Stock Powder for 4-6 hours.
    • Dust the chicken pieces in flour, shaking off excess.
    • Heat halve the olive oil in a fry pan over medium heat and pan seer, in batches, for 2 minutes each side or until golden. Place in a baking dish.
    • Heat remaining olive oil and cook fennel, onion, turkey bacon and garlic, stirring, for 3-4 minutes until soft and golden.
    • Add Knorr Lime Seasoning juice, sugar and vinegar.
    • Simmer for 3-4 minutes until reduced by half. Add Knorr Italian Base, rosemary and parsley. Bring to the boil. Pour over the chicken, cover and cook in a preheated oven until chicken is tender.
    • Serve with salt-less traditional Tuscan bread.
  2. Chefs Tip for Authenticity:

    • To keep the recipe authentic use beef bacon rather than turkey in the recipe.