Looking for a delicious, easy, one-pot chicken dish packed with flavour? Then you can’t go wrong with this modern Chicken Fricassee recipe by Anna Haugh. Currently top of our favourite recipe list, we licked our plates clean!
Serves 2
INGREDIENTS:
For the pesto –
- 50g toasted pine nuts
- 1 bunch basil
- 40g Parmesan, grated
- 1 garlic clove, chopped
- 1 lemon, zest and juice
- 40g extra virgin olive oil
- 20g vegetable oil
- A 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 white wine
- 200ml chicken stock
- 40g butter
- 100g sun-blushed tomatoes
To serve –
- 300g new potatoes
- 30g butter or 2 tbsp olive oil
- A few sprigs fresh parsley or basil leaves (optional)
RECIPE:
- To make the pesto, place 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 and a squeeze of lemon juice to taste.
- Bring a saucepan of water to the boil and cook the new potatoes for 15–20 minutes, or until cooked. Drain and set aside. (Microwaving potatoes for 7-9 minutes whilst the chicken cooks also works perfectly).
- In a casserole dish on med-high, fry the chicken pieces in the oil lightly browning each side (3-4 mins each side). Add the sliced garlic and shallots and fry until softened (2-3 mins). Deglaze with the white wine and then add the stock. Bring to the boil and then reduce to a simmer (uncovered) so that the sauce thickens and reduces (10-15 mins).
- Whilst the chicken is cooking heat the butter or oil in a frying pan and fry the potatoes, squashing them into the pan with a spatula, for 6–8 minutes, until crisp and golden.
- Once the chicken is cooked through and the sauce reduced to your liking, stir in the butter to give the dish a nice gloss.
Serve the Chicken with the pesto and sun-blushed tomatoes on top of the potatoes. Garnish with the parsley or fresh basil. If you prefer some more vegetables on your plate then this dish will work perfectly with blanched beans or asparagus. Thanks Anna for this gem of a recipe.
For more cooking ideas check out our other recipes here.