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
- 300g/10½oz new potatoes
- 30g/1oz butter or 2 tbsp olive oil
- few sprigs fresh parsley
- 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.
Chef Anna Haugh