Prep time
10 MIN
Total time
1 H 10 MIN
Recipe in partnership with Tasty



  1. Preheat your oven to 350 degrees. Season your chicken liberally with salt and pepper. In a large saucepan, heat the olive oil over medium/high heat. When the oil is hot, add the chicken to the pan (skin side down) and sear for 5 - 6 minutes, or until the skin is golden brown. Flip and sear for an additional minute, then remove from the pan and set on a plate. 
  2. Reduce the heat to low and allow the pan to cool. Then add the onion and garlic. Sweat for 8-9 minutes, then add the Chardonnay.  Turn up the heat and bring up to a gentle boil and reduce the wine almost entirely.  Then add the  Roasted Garlic Chicken Broth and pesto. Bring back to a gentle boil, then add the chicken back to the pan. Top with the cherry tomatoes on the vine, then transfer the pan to the oven and bake for 40 minutes.  
  3. When ready, remove from the pan from the oven. Take out the cooked chicken legs and set aside on a plate. Place the pan back on high heat and reduce the broth by half, about 4 - 5 minutes. Add back the chicken and top with freshly grated Parmigiano and picked basil. Serve with lemons for squeezing and a side of pasta. Enjoy!

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

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