So, you've made my Collard Pecan Pesto, right? And now, you don't know what to do with it? Here's a simple and delicious way I've used my own.

4-5 chicken Drumsticks 1 Tbsp Oil 1 Onion, julienned 3-4 Garlic Cloves, minced 1/2 C Coconut/Almond Milk Cream

1 C Chicken Stock

1/4 C Collard Pecan Pesto Creole seasoning to taste Salt and pepper to taste

Using the creole seasoning, season the chicken drumsticks liberally. In a pot, brown the chicken in the tablespoon of oil. Remove the chicken and set aside.

In the same pot sauté the onion until translucent, about 5-7 minutes. Add and sauté the garlic a few more minutes, until fragrant. Add the chicken back to the pot. Pour in the chicken stock and coconut/almond milk cream. Bring the mixture to a boil and lower the heat to a simmer. Cover and simmer for 25 minuets. Add in the pesto, stirring to incorporate. Serve immediately and don’t get caught licking the plate.

*Of course my pesto is the best of this recipe, however, a pre-made pesto will work.

#chicken #pesto