CHICKEN & BROAD BEANS WITH PEST

Preparation Method :

• Preheat the oven to 200°C/400°F/Gas 6. Heat the oil in a large frying pan and fry the chicken until golden all over.
• Transfer to an ovenproof dish, cover with foil and roast for 20-30 minutes until cooked through. Remove from the oven and leave to cool, then slice and set aside.
• Cook the broad beans in a pan of boiling, salted water for 3 minutes, then drain and refresh under cold water running water.
• To make the dressing, blitz the walnuts in a food processor until finely chopped, then add the oil, tarragon, half the parsley, the vinegar and water. Blitz again until smooth, then season.
• Arrange the chicken in a large serving dish, then add the beans, olives, orange and remaining parsley, torn into pieces. Spoon over the walnut pesto dressing just before serving.