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Serves 6


2 tbsp. olive oil
4 lb. chicken pieces
3 cloves elephant garlic, diced
2 tbsp. lemon juice
1 lb. nugget potatoes, diced
1 lb. cherry tomatoes
6 fresh basil leaves, finely chopped
1/2 tsp. salt
1 tsp. coarsely ground black pepper
sprigs of cilantro to garnish
1 banana, finely sliced
1 red apple, cored and diced
1/2 lb. seedless green grapes
3 tbsp. pistachios, shelled and halved
1 tbsp. lime juice
1/2 tbsp. white sugar
1 tbsp. Angosturas Bitters


Preheat oven to 350 F (180 C). Put olive oil in a pan. Add chicken and cook 4 minutes until browned all over. Add elephant garlic, lemon juice, salt, and black pepper. Stir for 2 minutes. Remove and put in an ovenproof dish. Cover and bake for 35 minutes. Add potato nuggets and cook for another 20 minutes. Add tomatoes and basil leaves. Cook for 10 minutes.

Meanwhile, combine fruit and pistachios in a serving bowl. Add lime juice, white sugar, and Angosturas Bitters. Mix well. Chill until ready to serve as a dessert after dinner.

Remove chicken from oven and garnish with cilantro sprigs. Serve hot with a light green salad and buttered bread. Follow with the fruit salad for a final touch.