Ingredients
-
6
-
8
-
3
-
2
-
2
-
1
-
-
1/4
-
1
-
1
-
1
-
2
-
2
-
-
Directions
Pesto Stuffed Chicken Thighs, A favourite of mine for an informal dinner party Change the basil pesto for the sun-dried tomato version for a variation!, The tasty and delicious dish even if the contents of the saturated fat and cholesterol is slightly disturbing So nothing for the anhedonistic enviromentalists , A wickedly delicious dish and a good way to squeeze in your daily dose of wine Made for Alphabet Soup Tag
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Steps
|
1
Done
|
Spread a Little Pesto Under the Skin of Each Chicken Thigh. |
|
2
Done
|
Heat 2 Tbsp of Oil in a Heavy Based Saucepan and Saut Chicken in Batches Until Lightly Browned All Over. |
|
3
Done
|
Remove With Slotted Spoon and Reserve Whilst Sauting the Remainder. |
|
4
Done
|
Heat Remaining Oil in Pan Add Onions and Saut For 3 Minutes. |
|
5
Done
|
Stir in Tomatoes and Tomato Puree. |
|
6
Done
|
Add Basil Leaves and Simmer For 5 Minutes. |
|
7
Done
|
Stir in White Wine and Simmer For 5 Minutes More. |
|
8
Done
|
Season to Taste. |
|
9
Done
|
Lay Peppers in a Large Ovenproof Dish,Pour Over Tomato Sauce, Top With Chicken and Sprinkle Paprika Over. |
|
10
Done
|
Bake at 375f/190c For 25 Minutes. |
|
11
Done
|
Garnish With Some More Basil Leaves. |
|
12
Done
|
Pesto Sauce: Liquidise All Ingredients. |
