Baked Chicken Thighs

Serving for 4 persons

Ingredients

8 chicken thighs, excess fat removed
2 teaspoons of chicken stock powder
4 oz ( 125 g) of sun dried tomato pesto
2 cups of homemade chicken stock or a good quality chilled chicken stock
1 cup of white wine
2 medium onions, chopped
1 cup of celery, cut diagonally

Method

1. Preheat the oven to 400 ℉ (200 ℃).

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 15 minutes.

    Then spoon the liquid all over the chicken and continue to cook for a further 10 minutes.

6. Remove from the oven, cover, and let it rest for 10 minutes. Check the seasoning, then serve.