Chicken with Wild Mushrooms in a Green Pesto + Crème Fraiche Sauce
- 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
- Some Sprigs of Fresh Herbs + a Few Tsps. 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.
If you don’t have wild mushrooms, button or chestnut work wonderfully.