Anna Haugh served up tasty chicken fricassee with new potatoes, pesto and sun-blushed tomatoes on Saturday Kitchen.

The ingredients for the pesto are: 50g toasted pine nuts, 1 bunch basil, 40g Parmesan, grated, 1 garlic clove, chopped, 1 lemon, zest and juice, 40g extra virgin olive oil, 20g vegetable oil and pinch salt.

For the chicken fricassee: 2 tbsp olive oil, 2 chicken breast fillets, roughly chopped, 1 garlic clove, thinly sliced, 1 shallot, finely chopped, 200ml white wine, 200ml chicken stock, 40g butter and 100g sun-blushed tomatoes.

To serve: 300g new potatoes and 30g butter or 2 tbsp olive oil, few sprigs fresh parsley.

See more French inspired recipes in the book titled: French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian available from Amazon now.