Blue Cheese Pesto Chicken
This is a baked chicken recipe where a simple wine and cream sauce is poured over the chicken before baking. Great with rice.
Ingredients
Serves: 3
- 6 boneless chicken thighs
- 2 tablespoons olive oil
- 100ml white wine
- 100ml chicken stock
- 100ml cream
- 1 tablespoon basil pesto
- 50g blue cheese
- 1 tablespoon cornflour
- 100ml boiling water
- salt and pepper
Directions
Preparation:5min ›
Cook:40min ›
Ready in:45min
- Season the chicken thighs with salt and pepper. Fry the chicken in the oil over a medium heat until browned. Set aside on paper towels.
- Preheat oven to 180 degrees C.
- In a small saucepan bring the wine and stock to boil, then turn down the heat and simmer for 5 minutes or until reduced slightly. Add the cream, pesto and crumble the blue cheese into the saucepan. Simmer for a further 5 minutes. Mix the cornflour and boiling water to smooth paste and whisk into the sauce. Simmer until sauce thickens. Season with salt and pepper.
- Place the chicken thighs in a shallow baking dish. Pour the pesto and cheese sauce over the chicken. Cover with foil and bake in the pre-heated oven for 30 minutes. Remove the foil and bake for a further 10 minutes or until cooked.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (3)
I chose to use boneless, skinless breasts in place of the thighs. I followed the recipe from that point. This made a company worthy dish that was easy to prepare. - 05 May 2013
Tried this recipe the other day , its lovely went down well with the family - 29 Apr 2012 (Review from Allrecipes UK & Ireland)
Really tasty. However in the recipe it asks for a tablespoon of cornflour, you only need a teaspoon. - 03 Mar 2013 (Review from Allrecipes UK & Ireland)
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