Say that fast 3 times...pan fried chicken thighs in pesto sauce, pan fried chicken thighs in pesto sauce, pan fried chicken thighs in pesto sauce. Well done. Now, this is one of the easiest (although messy) dishes to make. It doesn't take a lot of tending, as you put the chicken thighs in the pan with white wine, EVOO, garlic, salt and pepper, and let it simmer on low for about 30 minutes. Then, glaze the chicken with pesto and almonds or walnuts, and kick the heat up for about 3-5 minutes, until is glazes nicely and you have a bit of a crust on it.
I would serve this with Craggy Range Sauvignon Blanc (gasp, yes I drink the occasional white, when I can find one that's not too sugary!) or a pleasing Pinot Noir. Estancia or Block Nine are good go-to's, or Meiomi, if you like one that's a bit bolder. (well kept secret, Meiomi is actually a blend, which probably explains why I love it so much!)