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Pesto Rosso – Thigh

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Ingredients for 4 servings:

  • 8 chicken thighs, boneless with skin
  • 3 tbsp olive oil, mild
  • 400 ml tomato(s), pureed
  • 150 ml pesto, red

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Place the thighs in a shallow baking dish and brush with olive oil. Preheat the oven to approximately 170 degrees Celsius. Grill for approximately 20 minutes, turning frequently, until golden brown. Mix the tomatoes and pesto together and spread over the thighs. Return to the grill briefly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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