A quick dish which doesn't compromise on taste.
Trim any fat from the chicken thighs
Peel and thinly slice the mushrooms
Peel and finely dice the eschalot
Heat half the oil in a frypan/skillet and cook the eshalot until translucent. Add the mushrooms and cook until softened. Remove from the pan.
Heat the remaining oil and brown the chicken.
Add the pesto and the wine and gently simmer until wine is reduced
Return the eshalot and mushroom mixture to the pan and add the chicken stock and season with pepper. Cook over a low heat until chicken is cooked and the sauce reduced.
Serve with fettuccine, rice or mashed potato.