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.
Tips!
If you don’t have wild mushrooms, button or chestnut work wonderfully.
View More
Roasted Butternut Squash and Pesto
Courgette and Quinoa Salad
