Chicken fricassee with pesto recipe
Chicken fricassee with tomatoes and baby potatoes A delicious one-pot chicken fricassee served with cherry tomatoes and baby potatoes. 50g/1¾oz toasted pine nuts1 bunch basil40g/1½oz Parmesan, grated1 garlic clove, chopped1 lemon, zest and juice40g/1½oz extra virgin olive oil20g/¾oz vegetable oilpinch salt 50g/1¾oz toasted pine nuts 1 bunch basil 40g/1½oz Parmesan, grated 1 garlic clove, chopped 1 lemon, zest and juice 40g/1½oz extra virgin olive oil 20g/¾oz vegetable oil pinch salt 2 tbsp olive oil300g/10½oz chicken breast fillets, roughly chopped 1 garlic clove, thinly sliced1 shallot, finely chopped 100ml/3½fl oz white wine100ml/3½fl oz chicken stock 40g/1½oz butter100g/3½oz cherry tomatoes 2 tbsp olive oil 300g/10½oz chicken breast fillets, roughly chopped 1 garlic clove, thinly sliced 1 shallot, finely chopped 100ml/3½fl oz white wine 100ml/3½fl oz chicken stock 40g/1½oz butter 100g/3½oz cherry tomatoes 500g/1lb 2oz baby potatoes30g/1oz butter or 2 tbsp olive oilbasil leaves 500g/1lb 2oz baby potatoes 30g/1oz butter or 2 tbsp olive oil basil leaves Method To make the pesto, place the pine nuts, basil, cheese and garlic in a food processor or blender. Add the lemon zest and blend, adding the 2 types of oil gradually. Add a pinch of salt. Taste and add a squeeze of lemon juice to taste.For the chicken fricassee, fry the chicken pieces in the oil in a casserole. Add the sliced garlic and shallot and fry until softened. Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer. Stir in the butter and the cherry tomatoes once the chicken has cooked through. Bring a saucepan of water to the boil and cook the baby potatoes for 15–25 minutes, or until cooked. Drain and set aside. Heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula as you fry them for 6–8 minutes, until crisp and golden. Serve the chicken fricassee with the pesto and the potatoes on the side. Garnish with the basil leaves To make the pesto, place the pine nuts, basil, cheese and garlic in a food processor or blender. Add the lemon zest and blend, adding the 2 types of oil gradually. Add a pinch of salt. Taste and add a squeeze of lemon juice to taste. To make the pesto, place the pine nuts, basil, cheese and garlic in a food processor or blender. Add the lemon zest and blend, adding the 2 types of oil gradually. Add a pinch of salt. Taste and add a squeeze of lemon juice to taste. For the chicken fricassee, fry the chicken pieces in the oil in a casserole. Add the sliced garlic and shallot and fry until softened. Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer. Stir in the butter and the cherry tomatoes once the chicken has cooked through. For the chicken fricassee, fry the chicken pieces in the oil in a casserole. Add the sliced garlic and shallot and fry until softened. Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer. Stir in the butter and the cherry tomatoes once the chicken has cooked through. Bring a saucepan of water to the boil and cook the baby potatoes for 15–25 minutes, or until cooked. Drain and set aside. Bring a saucepan of water to the boil and cook the baby potatoes for 15–25 minutes, or until cooked. Drain and set aside. Heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula as you fry them for 6–8 minutes, until crisp and golden. Heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula as you fry them for 6–8 minutes, until crisp and golden. Serve the chicken fricassee with the pesto and the potatoes on the side. Garnish with the basil leaves Serve the chicken fricassee with the pesto and the potatoes on the side. Garnish with the basil leaves Recipe tips You can use sun-blushed tomatoes in place of the cherry tomatoes if you prefer.