Chicken and Sundried Tomato Pesto Bake

Charmaine Lu -
  • 550g chicken thigh fillets, cut into chunks
  • 2 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 chopped fennel bulb
  • 3 sliced red capsicums
  • 3 crushed garlic cloves
  • 400g tin of white beans, not drained
  • 25g basil leaves
  • 100g sundried tomato pesto
  • 200ml chicken stock
  • Preheat the oven to 200C. Toss the chicken with the paprika and some salt, then fry in 1 tbsp of oil until browned all over and transfer to a casserole dish. Add the remaining oil, capsicums, fennel and some seasoning to the pan and fry for 5 mins to soften, adding the garlic for the final minute. Stir through the beans (and their liquid) and the stock, then bring to the boil and pour all over the chicken.
  • Cover the casserole with the lid and bake for 25 mins in the oven, or until the chicken is cooked through. Stir the torn basil leaves into the chicken and dot with the pesto, then serve with crusty bread and a sprinkling of more smoked paprika.
45 mins
4 serving