Chicken Thighs in Creamy Pesto Sauce

In the meantime, peel and grate the garlic (or use a garlic press).

In a large bowl, add the chicken thighs, garlic, lemon & herb seasoning and a good drizzle of olive oil.

Season with salt and pepper, then toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the pan is hot, lay the chicken thighs flat in the pan.

Fry until browned all over, 3-4 mins each side. 

Once the chicken is browned, lay them onto a baking tray lined with foil. 

Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, wipe out the pan used for the chicken thighs.

When the potatoes have 5 mins left, return the (now empty) pan to medium-high heat with a drizzle of oil.

Once hot, add the peas and stir-fry for 2-3 mins. Season with salt and pepper.

Transfer the peas to a bowl and leave to one side. Cover with a lid or foil to keep warm.

Return the pan to medium-high heat and add the creme fraiche, pesto and water for the sauce (see pantry for amount). Stir to combine, bring to a boil, then lower the heat and simmer until until piping hot, 1-2 mins. Add a splash of water if it's a little too thick.