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Ingredients
Method
- 8 whole chicken thighs
- 1 tbsp olive oil
- 1 lemon, zest and juice
- 2 sliced onions
- 2 sliced garlic cloves
- 3 chopped anchovy fillets
- 1 tsp Dijon mustard
- 450ml chicken stock
- 150g peas
- 200g chopped long-stem broccoli
- 2 tbsp quality green pesto
- 10g basil leaves
- Preheat a large casserole dish on the hob, then toss the chicken thighs in the oil, some seasoning and the lemon zest. Brown for 7 mins - skin-side down - until golden and crisp, then turn and cook for 5 mins on the other side. Remove from the casserole and set aside.
- Toss the onions, garlic and anchovies into the casserole and cook for 5 mins, then stir in the lemon juice, stock and mustard. Bring to a simmer and return the chicken to the pan.
- Add the peas and broccoli, then cover and cook for 7 mins. Spoon the pesto over the top of the chicken, then scatter with basil leaves and serve with crusty bread - easy!
70 mins
4 serving
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