Prep Time: 10 mins
Total Time: 50 mins
About This Recipe
“A favourite of mine for an informal dinner party. Change the basil pesto for the sun-dried tomato version for a variation!”
6tablespoonspesto sauce( basil sauce, recipe at end)
8chicken thighs, boned
2 (14ounce) cans chopped tomatoes
fresh basil leaf( a good handful)
1/4 pintwhite wine
1red pepper, deseeded and sliced
1yellow pepper, deseeded and sliced
1orange bell pepper, deseeded and sliced
2teaspoonsground paprika( to garnish)
2teaspoonsbasil leaves( to garnish)
fresh ground black pepper
1cuptightly packed fresh basil leaf
3garlic cloves, crushed
1/2 cupvirgin olive oil
Spread a little pesto under the skin of each chicken thigh.
Heat 2 Tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over.
Remove with slotted spoon and reserve whilst sautéing the remainder.
Heat remaining oil in pan add onions and sauté for 3 minutes.
Stir in tomatoes and tomato puree.
Add basil leaves and simmer for 5 minutes.
Stir in white wine and simmer for 5 minutes more.
Season to taste.
Lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over.
Bake at 375°F/190°C for 25 minutes.
Garnish with some more basil leaves.
Pesto Sauce:Liquidise all ingredients.
“The tasty and delicious dish even if the contents ofthe saturated fat and cholesterol is slightly disturbing.So nothing for the anhedonistic enviromentalists.”
“A wickedly delicious dish and a good way to squeeze in your daily dose of wine.Made for Alphabet Soup Tag.”
“Great meal!I made this for my husband and his family for valentine’s day – what a hit!!!I only wish I would have taken a picture of my masterpiece!!!”