Instructions

1. Heat a large pan or shallow pot on medium high heat. Add the olive oil then arrange the chicken in the pan. Leave pieces to cook without moving until golden brown, about 5 minutes.
2. Turn each piece over, season with salt and pepper, then cover pot with a lid and lower heat slightly, then leave to cook until chicken is cooked through, about 12-15 minutes.
3. While chicken is cooking, cut tomatoes in half and mix the pesto into the tub of crème fraîche.
4. Once chicken is cooked, remove the lid and add the tomatoes. Cook until tomatoes start to soften slightly. Then add the crème fraîche mixture and cook for further 5 minutes, turning the chicken pieces in the sauce to coat each one.
5. Once cooked, garnish with fresh basil leaves, and if using, sprinkle with parmesan. Serve immediately. Leftovers will keep for up to 3 days in the fridge in an airtight container.