Name: Italian Chicken with Basil Pesto & Grape Tomatoes
Ingredients: 3 cups firmly packed fresh basil leaves; 2 plump cloves of garlic, chopped; 1/2 cup olive oil, divided; 1/2 cup grated Parmigiano; Salt, to taste; 6 D’Artagnan chicken legs; Kosher salt and cracked black pepper, to taste; 3 Tbsp. unsalted butter; 2 Tbsp. olive oil; 1 head of garlic, cloves separated, peeled and crushed; Grape tomatoes, sliced in half, lengthwise

Ingredients

Scale

3 cups firmly packed fresh basil leaves
2 plump cloves of garlic, chopped
1/2 cup olive oil, divided
1/2 cup grated Parmigiano
Salt, to taste
6 D’Artagnan chicken legs
Kosher salt and cracked black pepper, to taste
3 Tbsp. unsalted butter
2 Tbsp. olive oil
1 head of garlic, cloves separated, peeled and crushed
Grape tomatoes, sliced in half, lengthwise

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Instructions

Combine basil and garlic in a food processor with 1/4 cup olive oil.
Pulse until you have a slightly chunky sauce, but not smooth.
Add the remaining oil while processing.
Stop once or twice to scrape down the sides.
Stir in the cheese and season with salt.
Place in a bowl and swirl a drizzle of oil on top until ready to use.
Season chicken with salt and pepper
Combine butter and oil in heavy-bottomed sauté pan and heat over medium until butter is melted.
Add the chicken and brown on both sides.
Add garlic and stir until just browned, taking care not to burn.
Cover pan and cook over low heat for about 20 minutes or until chicken is cooked through (165 F).
Place chicken on a serving platter, top with pesto, garlic and cherry tomatoes.
Serve.