Pesto Stuffed Chicken Thighs

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“A favourite of mine for an informal dinner party. Change the basil pesto for the sun-dried tomato version for a variation!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Spread a little pesto under the skin of each chicken thigh.
  2. Heat 2 Tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over.
  3. Remove with slotted spoon and reserve whilst sautéing the remainder.
  4. Heat remaining oil in pan add onions and sauté for 3 minutes.
  5. Stir in tomatoes and tomato puree.
  6. Add basil leaves and simmer for 5 minutes.
  7. Stir in white wine and simmer for 5 minutes more.
  8. Season to taste.
  9. Lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over.
  10. Bake at 375°F/190°C for 25 minutes.
  11. Garnish with some more basil leaves.
  12. Pesto Sauce: Liquidise all ingredients.

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