Pesto Chicken

A community recipe by scoffypig

Not tested or verified by Nigella.com

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Introduction

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

Ingredients

Serves: 4

2 tablespoons olive oil
1 chopped onion
8 chicken thighs (skinless and boneless)
1 tablespoon all-purpose flour
4 ounces 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

Pesto Chicken is a community recipe submitted by scoffypig and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Fry onion in oil for 5 mins until golden.

Put the chicken in a bowl with the flour and seasoning and stir to mix, or shake in a bag.

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.

Spoon the sauce on in four blobs and stir in. Heat through, then garnish with parsley.