Pesto Stuffed Chicken Thighs

Recipe by Norahs Girl
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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