Chicken with Pesto Marinara

1 whole garlic clove
1 sprig fresh thyme
1 sprig fresh rosemary
2 tablespoons avocado oil (or good high heat oil)
2 chicken thighs
2 cups tomato sauce
1/2 cup sundried tomatoes (rehydrated or packed in oil)
1/2 cup pesto
1/4 cup sherry
himalayan salt
fresh ground pepper
1/4 pine nuts, toasted
cooked brown rice

Lay out your chicken on a cutting board, remove the skin (if preferred) and sprinkle both sides with salt and pepper. Set aside. Heat the oil in a large cast iron or stainless steel skillet over medium high heat. When the oil is hot and has puddled to the sides, place your whole garlic and herb sprigs right into the oil and let them sizzle and pop until very fragrant, about 30 seconds. With the herbs and garlic still in the pan, add the tomato sauce, sundried tomatoes, pesto, sherry, salt and pepper and stir to combine. Bring it to a high simmer, then place the chicken smack in the middle of the skillet. Turn the heat down slightly and let the whole thing simmer for 20-30 minutes, or until the juices of the chicken no longer run pink.

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Plate family style or individually and sprinkle with pine nuts. Serve over cooked brown rice, zettucine noodles, quinoa, or a medley of sautéed veg.

Serves 2

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