Our Favourite Recipes
One-pot Chicken and Mushroom with Truffle Pesto
This one-pot chicken recipe features our Truffle Pesto in a creamy mushroom sauce, garnished with parsley and chives.
Buon Appetito
Ingredients
- 4 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 cornflour
- 2 tbsp of water
- 1 tsp Dijon mustard
- 1 Jar Sacla' Black Summer Truffle Pesto
- 125g of crème fraîche
- 50g of Parmesan, grated
Gremolata
- 1 garlic clove, finely chopped
- 1 handful of parsley leaves, finely chopped
- 1 lemon, juice and zest
- 200ml of Extra Virgin Olive Oil
Method
- Heat a large frying pan or skillet over medium heat.
- Season the chicken thighs well and add to the skillet, skin side down. Cook until the skin is golden brown and crisp and the thighs are nearly cooked through.
- Remove the chicken thighs from the pan and set aside.
- Add a splash of oil if needed and add the mushrooms to the pan. Allow to cook, undisturbed until well caramelised on one side. Stir and cook until the liquid from the mushrooms evaporates.
- Add the shallots to the pan, cooking until softened, then add the garlic and cook for a minute or two more, stirring.
- Add the thyme and chicken stock, then allow to bubble down and reduce until nearly evaporated.
- Mix the cornflour with a couple of tablespoons of water then add to the skillet. Remove from the heat and stir through the mustard, Sacla' Black Summer Truffle Pesto and crème fraîche.
- Return to the heat and add the chicken pieces, skin side up. Allow the sauce to simmer gently until thickened.
- Meanwhile prepare the gremolata by adding all the ingredients to a food processor and blitzing until combined
- To serve, spoon the mushroom base onto a serving platter and top with the grated parmesan cheese. Add the chicken thighs along with the gremolata and a generous drizzle of the Sacla' Black Summer Truffle Pesto.