Baked chicken in wine

Ingredients:

Chicken

• 6 chicken thighs with skin and bones
• 1/3 cup flour
• 2 tablespoons extra-virgin olive oil
• 280 g chopped champignons
• 1 medium shallot, thinly sliced
• 1 small fennel root, thinly sliced ​​(about 3 cups)
• 0.5 cups white wine, such as Chardonnay
• 0.5 cup chicken broth
• 2 cloves garlic, crushed
• 2 sprigs of fresh rosemary
• 2 sprigs of fresh thyme
• Zest and juice of 1 lemon + thinly sliced ​​lemon for serving
• Fresh basil leaves for garnish

Pasta with pistachio pesto

• 450 g fettuccine
• 1 cup roasted shelled pistachios
• 3/4 cup fresh basil leaves, plus extra for garnish
• 0.5 cups extra-virgin olive oil
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 3 cloves garlic, coarsely chopped
• Zest and juice of 1 lemon

Preparation:

1. Preheat oven to 200°C.
2. Season the flour with salt and pepper in a shallow bowl. Lightly coat the chicken on both sides, shaking off any excess. Pour the olive oil into a skillet and heat over medium-high heat. When the oil is hot, add the chicken, skin side down, and cook until the skin is golden brown, 5-6 minutes. Flip the chicken and cook the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
3. Add the mushrooms, shallots, and fennel to the skillet and cook until they begin to soften, about 5 minutes. Sprinkle with 1 teaspoon of the remaining flour and mix well. Add the white wine, chicken broth, garlic, rosemary, thyme, and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Return the chicken to the skillet, skin side up, and place in the oven. Bake until the chicken is cooked through and the vegetables are tender, about 20 minutes.
4. Serve with pasta, garnished with basil leaves, lemon zest and lemon wedges, if desired.
5. Pasta with pistachio pesto:
   
   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. While the pasta is cooking, prepare the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice, and some salt and pepper in a food processor and pulse until smooth. Drain 1 cup of the pasta cooking water and drain in a colander. Toss the pasta with the pistachio pesto, thinning it with more cooking liquid if necessary. Serve sprinkled with Parmesan and basil leaves.