Serves 2
Ingredients
- 4 Chicken Thighs
- Salt
- Pepper
- Olive oil
- 1 Jar Goldcrest Sundried Tomato Pesto
- 250ml cream
- 150ml stock
- 2 Garlic cloves
- Parmesan for garnish
Method
For the chicken Thighs:
1. Season the chicken thighs with olive oil, salt and pepper
2. Brown in a hot pan until golden on all sides
3. Place the Thighs into an ovenproof dish
4. In the pan fry the garlic until soft and aromatic.
5. Add in the Goldcrest Sundried tomato pesto and cook for 1-2 minutes
6. Finally pour in the cream and stock and stir the pan to deglaze and let the flavours infuse.
7. Pour the sauce over the thighs and cover the dish with foil.
8. Bake in a 180C preheated oven for 10-15 minutes.
9. Remove the foil and bake for a further 5-10 minutes or until golden and the skin is crispy