Creamy pesto chicken - Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, creamy pesto chicken. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
Creamy pesto chicken is one of the favorite food menus that are now being sought by many people people through the internet. Should you be the one that is looking for the recipe information, then this is actually the right website page. We convey the steps to how to cook together with the ingredients needed. Do not forget to also display related videos as additional information.
Creamy Chicken Pesto using Clara Ole Sauce Creamy Pesto Chicken. this link is to an external site that may or may not meet accessibility guidelines. Creamy Chicken Pesto Pasta is a great choice for a simple weeknight dinner.
To get started with this particular recipe, we have to first prepare a few ingredients. You could cook Creamy pesto chicken using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Creamy pesto chicken
- Get 1 cup of (packed) fresh basil leaves.
- Take 2 cloves of garlic.
- Prepare 1/4 cup of toasted walnuts halves.
- Make ready 1/4 cup of grated Parmesan cheese.
- Prepare 8 of chicken thighs, bone-in and skin-on.
- You need 1 cup of vegetable stock.
- Make ready 1/4 cup of creme fraiche (can be replaced with sour cream).
Creamy pesto chicken instructions
- Make the pesto ahead of time by adding the first four ingredients to a food processor. Add a small pinch of salt and a glug of extra virgin olive oil. Pulse, adding more olive oil as necessary, until you get a lightly chunky, not-too-thick but not-too-runny sauce..
- Trim the excess fat and skin from the chicken thighs and season them with salt and pepper. Put them uncovered in the fridge for at least 30 minutes, or preferably overnight..
- Add a small splash of olive oil (the regular stuff, not the extra virgin) to a large pan on medium-low heat. Lay the thighs in skin-side down and let fry gently for 20 minutes. They'll only be flipped once, so make sure the skin-side is as browned and crisped and cooked as possible. About halfway through, remove any excess grease. You only want about a tablespoon or so in the pan..
- Flip the thighs over and let fry for another 2 or 3 minutes, then add the veg stock. Turn the heat up to medium and simmer until only a few tbsp liquid remains, about 15 minutes..
- Check your chicken with a thermometer. If it reads 165 F, remove the thighs. If a little under, leave them in the pan to finish. Stir in the creme fraiche and 3 heap tbsp pesto (save the rest in the fridge to use for other things, like pizza!). Let the sauce simmer a final 1 to 2 minutes to reduce a bit, then serve..
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