One Pot Chicken and Mushroom with Truffle Pesto
This creamy chicken and mushroom skillet topped with truffle pesto and a fresh gremolata is the perfect comfort dish for this summer. Tender chicken thighs with a crispy skin are seared to perfection...
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Grater
- Lemon press
- Spoon
Ingredients
- 4 bone-in chicken thighs
- 350g of chestnut mushrooms, thickly sliced
- 2 shallots, thinly sliced
- 2 garlic cloves, grated to a paste
- 1 sprig of thyme
- 100ml of chicken stock
- 2 tsp Doves Farm Organic Cornflour
- 2 tbsp of water
- 1 tsp Dijon mustard
- 100g of truffle pesto
- 125g of crème fraîche
- 50g of Parmesan, grated
- 1 garlic clove, finely chopped
- 1 handful of parsley leaves, finely chopped
- 1 lemon, juice and zest
- 200ml of extra virgin olive oil
- 100g of truffle pesto, to garnish
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