The zone of Tigullio in Liguria includes the towns of Portofino and Santa Margherita Ligure, and this dish also throws in a dollop of pesto Genovese for good measure.
Tigullio chicken recipe from Portofino
1 fresh chicken, flour, stock, 40g butter, extra virgin olive olive from Liguria, glass of dry white wine, 6 spoons of homemade pesto, salt and pepper.
Cut the meat from the bone of the chicken and remove the skin.
Cut into pieces then beat with a rolling pin or cooking hammer to flatten the various bits.
Flour the meat. In a pan heat up the olive oil and butter then add the meat.
Turn a number of times to brown the chicken. Add salt and pepper to taste then the white wine.
At this point lower the heat, add the stock to just cover the chicken and allow to cook for 50mins.
When the meat is done place the chicken on a serving plate and cover it with the pesto sauce.
The dish can be eaten straight away or left to cool for a couple of hours.
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