Chicken fricassee with tomatoes and baby potatoes

1. 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. 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 and the cherry tomatoes once the chicken has cooked through.

3. 3

   Bring a saucepan of water to the boil and cook the baby potatoes for 15-25 minutes, or until cooked. Drain and set aside.

4. 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. 5

   Serve the chicken fricassee with the pesto and the potatoes on the side. Garnish with the basil leaves

1 serving ≈ 525 g

Nutrition values are estimates. - means data is unavailable.