Sundried tomato and basil pesto chicken

Recipe from: 08 April 2015
recipes, chicken

Ingredients 13
Servings 0
Minutes 00:15
  • 1
    olive oil
  • 8
    free range chicken thighs, bone in, skin on
  • 1
    shallot, finey diced
  • 1
    garlic clove, minced
  • 1
    sun-dried tomato paste
  • 1
    basil pesto (heaped)
  • zest and juice of half a lemon
  • 1/4
    dried red chilli flakes
  • 1
    stem rosemary, de-stalked and finely chopped
  • 1/3
  • 1
    chicken stock
  • 3/4
  • fresh basil, to finish


Heat the olive oil in a non-stick pan. Season the chicken with salt and pepper. Brown the chicken pieces on both sides. Remove from the pan and set aside. Pour off most of the oil in the pan, retaining about 1 tablespoon. Sauté the shallot until soft. Add the garlic and cook for a further minute. Now add the sun-dried tomato paste, basil pesto, lemon zest, chilli flakes and rosemary. Cook for about a minute to release the lemony oils. Deglaze the pan with the Marsala and reduce down by a third. Pour in the stock and cream. Add the chicken pieces back to the pan, cover with a lid and simmer for about 40-45 minutes.

Remove the chicken from the pan and reduce the sauce until thickened. Adjust the seasoning if necessary. Add a spritz of lemon juice to brighten the flavours. Place the chicken back into the pan, skin side facing upwards and spoon a little of the sauce over the top. Place the pan under a hot grill to crisp and darken the skin. This is completely optional and only necessary if you intend eating the skin. Finish with fresh basil and serve.

Serves 4-6.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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