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Chicken with baby spring vegetables and pistou

Name: Chicken with baby spring vegetables and pistou
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 100g risoni or orzo pasta; 4 chicken marylands; 1 teaspoon dried oregano; 2 tablespoons olive oil, plus extra to toss; 50g unsalted butter; 100g pancetta, chopped; 2 eschalots, finely chopped; 2 garlic cloves, finely chopped; 1 tablespoon plain flour; 1/2 cup (125ml) white wine; 300ml chicken stock; 400g can cannellini beans, rinsed, drained; 1 cup fresh, podded or frozen peas, blanched, drained; 100ml thickened cream; 2 tablespoons lemon juice; 8 baby carrots, blanched; 1 baby cos lettuce, quartered; 2 garlic cloves; 2 cups basil leaves; 1/2 cup (40g) finely grated parmesan; 1/4 cup (60ml) extra virgin olive oil

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25m

35m

Chicken with baby spring vegetables and pistou

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Plate up this delicious spring vegetable and roast chicken dish for a new take on Sunday roast.

100g risoni or orzo pasta
4 chicken marylands
1 teaspoon dried oregano
2 tablespoons olive oil, plus extra to toss
50g unsalted butter
100g pancetta, chopped
2 eschalots, finely chopped
2 garlic cloves, finely chopped
1 tablespoon plain flour
1/2 cup (125ml) white wine
300ml chicken stock
400g can cannellini beans, rinsed, drained
1 cup fresh, podded or frozen peas, blanched, drained
100ml thickened cream
2 tablespoons lemon juice
8 baby carrots, blanched
1 baby cos lettuce, quartered

Pistou

2 garlic cloves
2 cups basil leaves
1/2 cup (40g) finely grated parmesan
1/4 cup (60ml) extra virgin olive oil

Method

1.

For the pistou, place garlic, basil and parmesan in a food processor with a good pinch of salt, then whiz to combine. With the motor running, slowly add the oil in a slow, steady stream until you have a thick paste. Set aside until ready to serve.
2.

Preheat the oven to 180°C.
3.

Cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain and toss with a little oil. Set aside.
4.

Season the chicken and sprinkle with oregano. Heat the oil in a frypan over medium-high heat. Cook chicken, skin-side down, for 3-4 minutes until golden. Place chicken, skin-side up, on a baking tray. Roast for 20 minutes or until cooked through and juices run clear.
5.

Meanwhile, return frypan to medium heat and add butter. Cook pancetta for 2-3 minutes until starting to crisp. Add eschalot and garlic, then cook, stirring, for 1 minute. Stir in flour, wine and stock, then bring to a simmer. Cook for 5-6 minutes until thickened. Stir in cannellini beans, peas, cream, lemon juice, carrots and pasta. Place lettuce on top and cook for 1-2 minutes until warmed through and lettuce is starting to wilt. Season to taste. Serve with chicken and a dollop of pistou.