Recipe of Favorite Creamy pesto chicken

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, creamy pesto chicken. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Creamy pesto chicken is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Creamy pesto chicken is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook creamy pesto chicken using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Creamy pesto chicken:

1. Get 1 cup (packed) fresh basil leaves
2. Take 2 cloves garlic
3. Prepare 1/4 cup toasted walnuts halves
4. Prepare 1/4 cup grated Parmesan cheese
5. Get 8 chicken thighs, bone-in and skin-on
6. Get 1 cup vegetable stock
7. Prepare 1/4 cup creme fraiche (can be replaced with sour cream)

Steps to make Creamy pesto chicken:

1. Make the pesto ahead of time by adding the first four ingredients to a food processor. Add a small pinch of salt and a glug of extra virgin olive oil. Pulse, adding more olive oil as necessary, until you get a lightly chunky, not-too-thick but not-too-runny sauce.
2. Trim the excess fat and skin from the chicken thighs and season them with salt and pepper. Put them uncovered in the fridge for at least 30 minutes, or preferably overnight.
3. Add a small splash of olive oil (the regular stuff, not the extra virgin) to a large pan on medium-low heat. Lay the thighs in skin-side down and let fry gently for 20 minutes. They'll only be flipped once, so make sure the skin-side is as browned and crisped and cooked as possible. About halfway through, remove any excess grease. You only want about a tablespoon or so in the pan.
4. Flip the thighs over and let fry for another 2 or 3 minutes, then add the veg stock. Turn the heat up to medium and simmer until only a few tbsp liquid remains, about 15 minutes.
5. Check your chicken with a thermometer. If it reads 165 F, remove the thighs. If a little under, leave them in the pan to finish. Stir in the creme fraiche and 3 heap tbsp pesto (save the rest in the fridge to use for other things, like pizza!). Let the sauce simmer a final 1 to 2 minutes to reduce a bit, then serve.

So that’s going to wrap this up with this exceptional food creamy pesto chicken recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!