This recipe can easily be doubled to pack half away in the freezer for another night.
(Note: This recipe makes a lot of delicious creamy sauce, more than is shown in this picture)
Photo Credit: snacktherapy.com |
Ingredients:
8 Chicken thighs (or 4 breasts)
125ml (1/2 cup) Chicken stock
125ml (1/2 cup) Sour cream
1 Tbs Cornflour
60ml (1/4 cup) Basil pesto
Toasted pine nuts (We used peanuts)
Method:
1. Place chicken in a saucepan. Pour over the chicken stock, cover, bring to boil and simmer for about 20 minutes until the chicken is cooked.
2. Meanwhile, mix the sour cream, cornflour and pesto together.
3. Once chicken is cooked, remove from the stock and shred with two forks, then return to the stock.
4. Add the sour cream mixture, and cook for a minute or two until the sauce thickens. Season to taste.
5. Transfer to a serving dish and garnish with pine nuts.
6. Serve with mash, rice or polenta.
Serves 4-6
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I'd love to hear how your recipe turned out!