Spring Chicken …

we are lucky enough to be having the most amazing March weather at the moment. It’s warm enough to eat outside – to spend most of the day outdoors in fact. There were 8 of us for lunch today and it was lovely to all be sitting around the table in the garden. As an affirmation that Spring has truly sprung, I made us a chicken dish, originally called ‘Summer-in-Winter Chicken’ but I’ve renamed it Spring Chicken!

It is simply chicken, fried in a little olive oil, with pesto and crème fraîche added, followed by plenty of halved cherry tomatoes. I served it with a green salad, dressed with olive oil and some rice cooked with saffron. I made the pesto myself and in fact it didn’t have any pine nuts in it at all so probably shouldn’t be called pesto. I mixed lots of finely chopped fresh basil with some olive oil and chopped porcini mushrooms and was really happy with the result ❀


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