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PESTO CHICKEN

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Serves: 4

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This is lovely alongside fresh pasta and a green salad/asparagus/sugar snap peas. Your house will smell wonderful.

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Ingredients

  • 2 tablespoons olive oil
  • 1 chopped onion
  • 8 chicken thighs (skinless and boneless)
  • 1 tablespoon all-purpose flour
  • 4 oz button mushrooms
  • 1 tin diced tomatoes (a large tin)
  • ½ pint white wine
  • 1 tablespoon tomato puree
  • freshly ground black pepper
  • 4 tablespoons pesto
  • fresh parsley

Method

  1. Fry onion in oil for 5 mins until golden.
  2. Put the chicken in a bowl with the flour and seasoning and stir to mix, or shake in a bag.
  3. Add the chicken to the pan and brown, being careful not to let the onions burn. Add the mushrooms, tomatoes, wine and tomato puree. Bring to the boil, then simmer uncovered for 25 minutes.
  4. Spoon the sauce on in four blobs and stir in. Heat through, then garnish with parsley.

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