Name: Sundried tomato and basil pesto chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: serving
Cuisine: Child Favourites
Ingredients: 8 chicken thighs; 1 shallot, finely diced; 1 garlic cloves, minced; 1 sun-dried tomato paste; 1 pesto basil; lemon halved, zest and juice; 1/4 tsp dried chilli flakes red; 1 fresh rosemary finely chopped; 1/3 cup marsala; 1 cup stock chicken; 3/4 cup cream; fresh basil to garnish

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Ingredients (12)

8	chicken — thighs
1	shallot, finely diced
1	garlic — cloves, minced
1	sun-dried tomato paste
1	pesto — basil
	lemon — halved, zest and juice
1/4 tsp	dried chilli flakes — red
1	fresh rosemary — finely chopped
1/3 cup	marsala
1 cup	stock — chicken
3/4 cup	cream
	fresh basil — to garnish

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Method:

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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