- 3 lbs Chicken thigh , bone-in, skin-on
- To taste Salt
- To taste Black pepper , freshly ground
- 1 tbsp Olive oil , extra virgin
- 4 slices Lemon , sliced into thick rounds
- 6 cloves Garlic, smashed
- 2 Shallot , chopped
- 3 cups Tomato , cherry
- 1 cup Water
- 5 tbsp Thyme, fresh
- 1 cup Swiss chard, chopped
- 2 tbsp Sunflower seeds, deshelled and salted
- 2 tbsp Parmesan cheese, grated
- 1 tbsp Lemon juice
- 1 clove Garlic , sliced
- ¼ tsp Salt
- 6 tbsp Olive oil , extra virgin
- Preheat oven to 200°F/400°F. Season chicken with salt and black pepper. Heat olive oil in a deep ovenproof skillet over high heat. Once hot, carefully place chicken, skin side down, in oil. Cook, undisturbed, until skin is golden brown and crisp, about 10 minutes. Transfer chicken to a large plate. Reduce heat to medium. Do not wipe skillet clean.
- Add lemon slices, garlic, and shallots to drippings in skillet. Cook, undisturbed, until garlic is fragrant, about 2 minutes. Add tomatoes, water and thyme to skillet, scraping bottom of skillet to loosen browned bits. Place chicken, skin side up, in the mixture.
- Transfer skillet to preheated oven. Roast until shallots are tender and chicken thighs reach an internal temperature of 70°C/165°F, about 30 minutes.
- Using a food processor, pulse Swiss chard, sunflower seeds, Parmesan cheese, lemon juice, garlic and salt, until finely chopped, about 8 pulses. With processor running, gradually pour olive oil through food chute until pesto is mostly smooth, about 40 seconds. Set aside.
- Divide chicken and tomato-shallot mixture among 4 plates; drizzle with pan juices. Serve with pesto.
- If you don’t own a food processor, use a very sharp knife to dice the Swiss chard and a mortar and pestle to combine it with other pesto ingredients
- Alternatively, you can substitute basil for Swiss chard. This is the more traditional version of pesto
- Pesto can be made up to 2 days in advance, stored in refrigerated
- Pairs well with Sauvignon Blanc