Pesto Chicken with Petits Potatoes

 

 

 

1 Preheat the oven to 200°C/400°F/Gas 6 and heat a shallow roasting tin or tray. Bring a saucepan of lightly salted water to the boil and add the potatoes. Bring back to the boil, cook for 5 minutes and drain well.

2 Spoon 3 tbsp of the oil into the roasting tin and toss in the potato cubes. Roast for 40 minutes, turning them a few times so that they crisp and brown all over.

3 Meanwhile, heat a wok or large frying pan over a medium heat, pour in the remaining oil and add the chicken strips in one layer. Cook for 2–3 minutes until the strips are brown then turn over and cook for another couple of minutes.

4 Add 2 tbsp crème fraîche and the pesto to the frying pan and simmer gently for 5 minutes. Add 1 tablespoon more of crème fraîche then serve the chicken strips with the roast potatoes.

Cook’s tip
If you have some leftover herbs, make your own pesto: in a food processor, whizz 50g (2oz) of herbs, such as basil or parsley, with 15g (½oz) of pine nuts or walnuts, 1 clove of garlic, 3 tbsp grated Parmesan and 5 tbsp olive oil.

A Fantastic Food For Less recipe

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