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Pesto and Blue Cheese Chicken

An easy yet delicious mid-week meal... Would work well with Kentish Blue, Stilton or even Shropshire Blue!

70 minutes to prepare
Serves 6
Print Recipe


  • 6 boneless chicken thighs
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 100ml white wine
  • 100ml chicken stock
  • 100ml cream
  • 1 tablespoon basil pesto
  • 50g blue cheese (crumbled)
  • 1 tablespoon cornflour
  • 100ml boiling water


  1. Season the chicken thighs with salt and pepper. Fry the chicken in the oil over a medium heat until browned. Set aside on absorbent paper.
  2. In a small saucepan bring the wine and stock to boil, then turn down the heat and simmer for five minutes or until reduced slightly.
  3. Add the cream, pesto and blue cheese. Simmer for a further five minutes.
  4. Mix the cornflour and boiling water into a smooth paste and whisk into the sauce. Simmer until the sauce thickens and season with salt and pepper.
  5. Place the chicken thighs in a shallow baking dish. Pour the pesto and cheese sauce over the chicken. Cover with foil and bake in a pre-heated oven at 180C/gas mark 4 for 30 minutes.
  6. Remove the foil and bake for a further 10 minutes or until cooked.
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