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Chicken with baby spring vegetables and pistou
Chicken with baby spring vegetables and pistou
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Elevate your Sunday roast with spring vegetables and juicy roast chicken.
Ingredients:
  • 100g risoni or orzo pasta
  • 4 chicken marylands
  • 1 tsp dried oregano
  • 36.40 gm olive oil, plus extra to toss
  • 50g unsalted butter
  • 100g pancetta, chopped
  • 2 eschalots, finely chopped
  • 2 garlic cloves, finely chopped
  • 20.00 ml plain flour
  • 125ml white wine
  • 300ml chicken style liquid stock
  • 400g can cannellini beans, rinsed, drained
  • 250.00 ml fresh, podded or frozen peas, blanched, drained
  • 100ml thickened cream
  • 42.00 gm lemon juice
  • 8 baby carrots, blanched
  • 1 baby cos lettuce, quartered
  • 2 garlic cloves
  • 500.00 ml basil leaves
  • 40g parmesan
  • 60ml olive oil
Instructions:
  • To make the pistou, blend garlic, basil, parmesan, and a pinch of salt in a food processor. Gradually pour in the oil while blending until a thick paste forms. Set aside for serving.
  • Preheat your oven to 180°C.
  • Prepare the pasta in a pot of boiling, salted water following the package directions. After draining, coat with a splash of oil and keep aside.
  • Season the chicken with oregano. Heat oil in a frypan over medium-high heat and sear the chicken, skin-side down, until golden, about 3-4 minutes. Transfer the chicken, skin-side up, to a baking tray and roast for 20 minutes or until cooked through and juices run clear.
  • Heat butter in the frypan on medium heat. Sauté pancetta until starting to crisp for 2-3 minutes. Add eschalot and garlic, cook for 1 minute stirring constantly. Stir in flour, wine, and stock and bring to a simmer. Let it thicken for 5-6 minutes. Add cannellini beans, peas, cream, lemon juice, carrots, and pasta. Place lettuce on top and cook until warmed through and slightly wilted for 1-2 minutes. Season to taste and serve with chicken and a dollop of pistou.

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