Tag: Myrtle Restaurant

By Anna Haugh From Saturday Kitchen

Ingredients

For the pesto

• 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

For the chicken fricassee

• 2 tbsp olive oil
• 2 chicken breast fillets, roughly chopped
• 1 garlic clove, thinly sliced
• 1 shallot, finely chopped
• 200ml/7fl oz white wine
• 200ml/7fl oz chicken stock
• 40g/1½oz butter
• 100g/3½oz sun-blushed tomatoes

To serve

• 300g/10½oz new potatoes
• 30g/1oz butter or 2 tbsp olive oil
• few sprigs fresh parsley

Method

1. 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.
2. 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.
3. Bring a saucepan of water to the boil and cook the new potatoes for 15–25 minutes, or until cooked. Drain and set aside.
4. 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.
5. Serve the chicken fricassee with the pesto and sun-blushed tomatoes on top and the potatoes on the side. Garnish with the parsley.

https://www.bbc.co.uk/food/recipes/chicken_fricassee_49365