Chicken, butterbean & red pesto bake

Name: Chicken, butterbean & red pesto bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 560 g pack British chicken thigh fillets, cut into large chunks; 2 tsp Cooks’ Ingredients Smoked Paprika, plus extra to sprinkle; 2 tbsp Essential Olive Oil; 1 large head fennel, roughly chopped; 3 red peppers, deseeded and sliced; 3 cloves garlic, crushed; 400 g cans Essential Butter Beans In Water; 1 Knorr Chicken Stock Pots; 25 g pack basil, leaves; 150 ml soured cream; 190 g Essential Sun-Dried Tomato Pesto

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.

0 out of 5 stars(0) Rate this recipe

High protein3 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

560g pack British chicken thigh fillets, cut into large chunks
2 tsp Cooks’ Ingredients Smoked Paprika, plus extra to sprinkle
2 tbsp Essential Olive Oil
1 large head fennel, roughly chopped
3 red peppers, deseeded and sliced
3 cloves garlic, crushed
2 x 400g cans Essential Butter Beans In Water
1 Knorr Chicken Stock Pots
25g pack basil, leaves
½ x 150ml soured cream
½ x 190g Essential Sun-Dried Tomato Pesto

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