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Chicken thighs in a bed of pesto

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Ingredients for 3 servings:

  • 3 chicken legs
  • 200 g cocktail tomatoes
  • 1 jar Pesto Genovese
  • 100 ml milk
  • 2 cups of crème fraîche, approx. 150 g each
  • some chicken seasoning

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

Wash and halve the cherry tomatoes, and place them in a bowl. Add the pesto, milk, and crème fraîche and mix. Pour the creamy sauce into a casserole dish. Wash the chicken thighs and season well with roast chicken seasoning. Place the thighs in the casserole dish on top of the cream, making sure they are not completely submerged in the sauce. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 45-60 minutes (depending on the size of the chicken thighs). Serve with rice.

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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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