Chicken with wild mushrooms in a green pesto and crème fraiche sauce
4 chicken thighs with skin on
160g mixed wild mushrooms sliced
2 cloves of garlic minced
Splash of white wine
Couple of sprigs of fresh thyme
1 tbsp of rapeseed oil for frying
150g crème fraiche
100g green pesto
Salt and pepper to taste
Sprigs of fresh herbs and a few tsp of green pesto
Heat the oven to 190°c. Season the chicken thighs with salt and place on a baking tray in the centre of the oven. Cook for about 25 minutes until the juices run clear. Remove them when fully cooked.
Heat a skillet pan over a medium heat, add the rapeseed oil, add in the mushrooms and thyme sprigs and sauté gently for 2 minutes. Add in the minced garlic, cook for about 1 minute, add in the white wine and cook for a further 2 minutes, remove from the heat.
Add the pesto to a saucepan, heat very gently and stir in the crème fraiche. Remove from the heat after one minute.
Arrange the cooked chicken thighs in a serving dish, add the cooked mushrooms and drizzle the sauce over. Add a couple of tsp of green pesto and fresh herbs, serve immediately.
You can serve this dish with pasta, rice, cous cous, quinoa, steamed veg or boiled baby potatoes. If you don’t have wild mushrooms use button or chestnut.