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 once the chicken has cooked through.
Bring a saucepan of water to the boil and cook the new 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 sun-blushed tomatoes on top and the potatoes on the side. Garnish with the parsley.