Chicken fricassee with tomatoes and baby potatoes
A delicious one-pot chicken fricassee served with cherry tomatoes and baby potatoes.
Ingredients
For the pesto (optional)
- 50g/1¾oz toasted pine nuts
- 1 bunch basil
- 40²µ/1½´Ç³ú Parmesan, grated
- 1 garlic clove, chopped
- 1 lemon, zest and juice
- 40²µ/1½´Ç³ú extra virgin olive oil
- 20²µ/¾´Ç³ú vegetable oil
- pinch salt
For the chicken fricassee
- 2 tbsp olive oil
- 300²µ/10½´Ç³ú chicken breast fillets, roughly chopped
- 1 garlic clove, thinly sliced
- 1 shallot, finely chopped
- 100ml/3½fl oz white wine
- 100ml/3½fl oz chicken stock
- 40²µ/1½´Ç³ú butter
- 100g/3½oz cherry tomatoes
To serve
- 500g/1lb 2oz baby potatoes
- 30g/1oz butter or 2 tbsp olive oil
- basil leaves
Method
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 and the cherry tomatoes once the chicken has cooked through.
Bring a saucepan of water to the boil and cook the baby 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 the potatoes on the side. Garnish with the basil leaves
Recipe Tips
You can use sun-blushed tomatoes in place of the cherry tomatoes if you prefer.
