Pesto and blue cheese baked chicken

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"A simple wine based cream sauce with pesto and blue cheese, poured over chicken thighs and baked till perfection. Great with risotto."
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Ingredients

60 servings
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Original recipe yields 0 servings



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Directions

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  1. Season the chicken thighs with salt and pepper. Fry the chicken in the oil over a medium heat until browned. Set aside on absorbent paper.
  2. In a small saucepan bring the wine and stock to boil, then turn down the heat and simmer for 5 minutes or until reduced slightly. Add the cream, pesto and crumble the blue cheese into the saucepan. Simmer for a further 5 minutes. Mix the cornflour and boiling water to smooth paste and whisk into the sauce. Simmer until sauce thikens. Season with salt and pepper.
  3. Place the chicken thighs in a shallow baking dish. Pour the pesto and cheese sauce over the chicken. Cover with foil and bake in a pre-heated oven of 180 degrees for 30 minutes. Remove the foil and bake for a further 10 minutes or until cooked.

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