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Crazy Good Pesto Chicken Thighs & Mashed Parsnip Potatoes

Crazy Good Pesto Chicken Thighs & Mashed Parsnip Potatoes

Ingredients

  • 2 tablespoons olive oil
  • 4 bone in skin on chicken thighs
  • Kosher salt
  • Cracked black pepper
  • ½ cup cornstarch
  • Pesto
  • ½ cup chopped basil
  • ½ cup chopped parsley
  • 2 garlic cloves, minced
  • 2 tablespoons pine nuts
  • 1⁄4 cup olive oil
  • 1⁄4 teaspoon garlic powder
  • 1⁄4 teaspoon onion powder
  • 3 tablespoons grated parmesan cheese
  • 1 teaspoon lemon juice
  • 1⁄2 teaspoon lemon zest

Instructions

Crazy Good Pesto Chicken Thighs
  1. Preheat your skillet over medium high heat with olive oil. Season the chicken on both sides with salt and pepper. In a large bowl with cornstarch coat the chicken until there is a thin layer of cornstarch on both sides. Shake off excess.
  2. Sear the chicken thighs skin side down until golden brown and crispy about 8 to 10 minutes. Flip over and cook for another 10 minutes until golden brown. Once you establish crispiness on both sides of the thighs you can place a lid on the pan and allow the chicken to continue cooking until it’s done. Internal temperature will be 165 degrees.
  3. In the meantime make the pesto. Combine all of the ingredients into a food processor and puree until smooth.
  4. Once the chicken has cooked, serve over the Mashed Parsnip Potatoes with a spoonful of the pesto on top of each thigh.
  Mashed Parsnip Potatoes
  1. Cut the potatoes and parsnips in similar sizes so they can cook simultaneously. Add them to a pot and fill with cold water. Season with salt and bring to a boil over high heat. Lower to a simmer and cook the potatoes and parsnips until tender but not falling apart. Drain and transfer back into the pot or a large bowl.
  2. Begin to mash the hot potatoes. Add in the butter, heavy cream (add more if needed) and season with salt and pepper to taste. Serve right away.