Ingredients

• 6 tablespoons pesto sauce (basil sauce, recipe at end)
• 8 chicken thighs, boned
• 3 tablespoons olive oil
• 2 (14 ounce) cans chopped tomatoes
• 1 tablespoon tomato puree
• fresh basil leaf (a good handful)
• 1/4 pint white wine
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 1 orange bell pepper, deseeded and sliced
• 2 teaspoons ground paprika (to garnish)
• 2 teaspoons basil leaves (to garnish)
• salt
• fresh ground black pepper
• 1 cup tightly packed fresh basil leaf
• 3 garlic cloves, crushed
• 2 ounces chopped almonds
• 1/2 cup virgin olive oil
• 1 ounce butter
• 2 onions, chopped