Chicken Pesto in the Skin

 

4 servings

• 4 chicken thighs

Buttermilk marinade

• 375 ml buttermilk
• 30 ml Dijon mustard
• Juice of 1 lemon
• 5 ml sweet paprika

• Salt and pepper

Tarragon pesto

• 6 sprigs of tarragon
• 2 cloves garlic
• 60 ml breadcrumbs
• 30 ml Dijon mustard
• 80 ml olive oil

1. In a large container, mix all the marinade ingredients.
2. Gently immerse the chicken thighs in the marinade; cover and refrigerate for a minimum of 4 hours.
3. In a food processor, combine all the pesto ingredients.
4. Remove the thighs from the marinade.
5. Slide your fingers under the skin of the chicken thighs.
6. Spread 15 ml of pesto under the skin of each thigh; place the skin back on each piece of meat.
7. Place the chicken thighs on a lightly oiled baking sheet; bake for 45 minutes in the oven at 350F (180C).
8. Serve

BON APPÉTIT