Start this recipe by seasoning the chicken thighs all over with salt and pepper. Heat  large pan with 1 tbsp olive oil and seal the chicken all over on both sides till brown. Remove from the pan, add in the remaining oil, onion and garlic and sauté for 4 minutes to soften. Add in the chili and mushrooms and cook for 2 minutes. Splash in the wine to evaporate, followed by the cream, pesto and stock. Return the chicken back to the pan and reduce the sauce. Finally, add in the zucchini strips and cook for just 2 minutes. Stir in the Parmesan cheese and serve.

Serves 2

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