Chicken with Wild Mushrooms in a Green Pesto + Crème Fraiche Sauce

The Dish

  • 4 Chicken Thighs, Skin On
  • 160g Mixed Wild Mushrooms, Sliced
  • 2 Cloves of Garlic, Minced
  • Splash of White Wine
  • 2 Sprigs of Fresh Thyme
  • 1 Tbsp. of Rapeseed Oil for Frying
  • 150g Crème Fraiche
  • 100g Green Pesto
  • Salt + Pepper to Taste

The Garnish

  • Some Sprigs of Fresh Herbs + a Few Tsps. of Green Pesto

Step 1:

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.

Step 2:

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.

Step 3:

Add the pesto to a saucepan, heat very gently and stir in the crème fraiche. Remove from the heat after one minute.

Step 4:

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.


If you don’t have wild mushrooms, button or chestnut work wonderfully.

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