Ingredients
Serves 4

1 tbsp olive oil 

8 chicken thighs 

250ml chicken stock or perhaps a little more

1 x 400g tin chickpeas drained and rinsed

2 tbsp sun dried tomato pesto

100g baby spinach or garden peas

Sea salt and freshly ground black pepper

Method

1. Heat a large frying pan over a medium heat. Sprinkle the skin of the chicken evenly with salt and pepper. Add chicken to pan, skin side down. Cook 8-10 minutes or until skin is crispy, remove any excess fat. Turn the chicken thighs and add the stock, chickpeas, pesto and stir together. Continue to cook for another 2-3 minutes or until the chicken has cooked.
2. Once the sauce has slightly reduced season to taste and stir through the spinach and serve. On its own, or with bread or even boiled potatoes.