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.
Can you believe we waste 4.5 million tonnes of perfectly edible food every year?
With this in mind, @Anahaugh shows us a delicious dish using a few storecupboard staples – and something we'd usually throw away! 🥦 pic.twitter.com/4PeUY6JsuS
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.