Chicken fricassee with pesto and sun-blushed tomatoes

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


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
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