Free Range Chicken Thighs with Seasonal Vegetables Recipe

Using our free range chicken thighs and local seasonal vegetables in our fridge that were just about to turn, we created this delicious simple recipe, perfect for an easy supper and you can used whatever vegetables you have to hand.

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Ingredients

Glass of white wine (+ extra glug)
Olive Oil (50ml for pesto, 25-50ml for chicken)
Salt & Pepper
1-2 packs of free range Chicken thighs (and/or drumsticks) or joint a whole chicken
2 leeks
2 carrots
1 red pepper
2 courgettes
1 fennel head
Bunch of fresh basil
Handful of pine nuts
Thumb size chunk of parmesan
1tbs Sweet paprika

Method

Pre-heat oven to 160c.
Chop up the leeks, courgettes, carrots, pepper and fennel all to same size chunks, about half a thumb size, pour over the white wine and season.
Now make the pesto, by whizzing up the basil (stalks removed), pine nuts, parmesan cheese and oil in a food processor (or mash together with pestle in mortar if you don’t have a processor) until you have a smooth runny pesto paste
Place the free range chicken pieces over the vegetables, turning them a few times to cover in some of the wine and leave skin side up.
Drizzle the pesto over the chicken pieces and any remaining over the exposed vegetables. Now drizzle over the olive oil. Next sprinkle the sweet paprika over the chicken pieces.
Cover with foil and place in the oven for 45 minutes. After 45 minutes, remove the foil, turn the oven up to 180c and cook for a further 15 minutes.

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