Chicken fricassee with pesto and sun-blushed tomatoes
By Anna Haugh From Saturday Kitchen Ingredients For the pesto 50g/1¾oz toasted pine nuts 1 bunch basil 40g/1½oz Parmesan, grated 1 garlic clove, chopped 1 lemon, zest and juice 40g/1½oz extra virgin olive oil 20g/¾oz vegetable oil pinch salt For the chicken fricassee 2 tbsp olive …
