Spring Chicken

Moist chicken dinner the family will love.  Be warned  there will be no left overs but it is a sneaky way to get the teenagers to eat veges. Another great dinner inspired by Delicious magazine.

Ingredients

100g risoni pasta
4 chicken marylands
1 tsp dried oregano
2 tbsp olive oil
50g unsalted butter
100g pancetta, diced
2 eschallots finely diced
2 cloves garlic finely chopped
1 tbs plain flour
1/2 cup white wine
300ml chicken stock
400g cannellini beans rinsed and drained
1 cup fresh or frozen peas
100ml thickened cream
2 tbs lemon juice
8 baby carrots, blanched
1 baby cos lettuce quartered

Pistou

2 garlic cloves
2 cups basil
1/2 cup fineley grated parmesan
1/4 cup evoo (extra virgin olive oil)

To make Pistou, combine garlic, basil and parmesan in a food processor with a good pinch of salt, whiz to combine ad then slowly add the oil with the motor running, in a steady stream, until it becomes a thick paste.  Set aside.

Preheat oven to 180 degrees C.
Cook the pasta in boiling salted water according to the directions on the packet.
Drain combine with a small amount of oil and set to one side.

Season the chicken with salt and pepper and sprinkle with oregano.
Heat the oil and cook chicken for 3-4 minutes until golden.  Arrange chicken on a baking dish and roast in the oven for 20-25 minutes until juices run clear.
Whilst the chicken is in the oven, place frypan back on the heat and add butter and pancetta cooking for 2-3 minutes, until slightly crisp.  Add eshalot and garlic stirring for one minute.
Stir in flour, wine and stock, bring to a summer.
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 starts to wilt.
Ladle onto individual plates top with chicken and a spoonful of pistou.


Delicious !
Mama Marmalade