Baked Chicken Thighs

A delicious recipe which will soon become a family favorite. Serve the chicken and sauce in bowls or on deep plates with fresh crusty bread for a filling lunch, or with mashed potato or rice and steamed green

vegetables for a hearty dinner.

• Servings: 4

Ingredients

• 8 chicken thighs, excess fat removed
• 2 tsp chicken stock powder
• 4 oz ( 1 2 5g) sun dried tomato pesto
• 2 cups homemade chicken stock or a good quality
• chilled chicken stock
• 1 cup white wine
• 2 medium onions, chopped
• 1 cup celery, cut diagonally

Method:

1 . Preheat the oven to 400 degrees F (200 degrees C)

2. Wash the chicken thighs and pat dry. Flatten each piece out and sprinkle some of the chicken stock

powder over each piece.

3. Spread 3 to 4 teaspoons of tomato pesto on to each chicken thigh, then roll up to contain the filling.

4. Place in a baking dish and pour chicken stock and wine over the rolled chicken thighs.

5. Sprinkle the onions and celery around the chicken and bake in the oven for 1 5 minutes. Then spoon the liquid all over the chicken and continue to cook for a further 1 0 minutes.

6. Remove from the oven, cover, and let it rest for 1 0 minutes. Check the seasoning, then serve.