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Chicken, butterbean & red pesto bake

Chicken, butterbean & red pesto bake

By Salvatore Martini
15’ Prep time
35’ Cook time
50’ Total time
570 Calories
4 Serving

Summary

A simple chicken dinner winner, with family friendly flavours to make everyone around the table smile. add a green vegetable on the side, if you like.
Salvatore Martini 0 Followers

Step by Step

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Step 1

Preheat the oven to 190ºC, gas mark 5. Toss the chicken on a plate with the paprika and a little salt. Heat 1 tbsp oil in a frying pan over a high heat, fry the chicken on all sides to seal, then transfer to a large ovenproof dish.
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Step 2

Add the remaining oil, fennel and peppers to the pan and fry for 5 minutes, stirring frequently, adding the garlic for the final minute. Stir in the butter beans and their liquid, the stock pot and 200ml water. Bring to the boil, pour over the chicken, then cover with a lid. Bake for 25 minutes, or until the chicken is throughly cooked and there is no pink meat and juices that run clear
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Step 3

Reserve the smaller basil leaves (about a quarter of the pack) and tear the remainder into small pieces. Stir into the chicken and dot with spoonfuls of soured cream and pesto.
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Step 4

Serve scattered with the reserved basil leaves and an extra sprinkling of paprika.

Ingredient

  • Garlic
    Garlic
    3
  • Smoked paprika
    Smoked paprika
    2 tsp
  • Basil
    Basil
    25 grams
  • Red peppers
    Red peppers
    3
  • Essential butter beans
    Essential butter beans
    400 grams
  • Essential olive oil
    Essential olive oil
    2 tbsp
  • Chicken thigh fillets
    Chicken thigh fillets
    560 grams
  • Soured cream
    Soured cream
    150 mls
  • Essential sun-dried tomato pesto
    Essential sun-dried tomato pesto
    190 grams
  • Knorr chicken stock pots
    Knorr chicken stock pots
    1
  • Waitrose fennel bulb
    Waitrose fennel bulb
    1

Nutrition Facts

View nutrition facts
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