Homemade stock transforms simple ingredients into something extraordinary. This vibrant spring chicken nage, topped with our fresh pesto, showcases seasonal produce at its best—for 4 servings.
Ingredients
Main course for 4 persons
For the pesto
Preparation
Cut the chicken into small pieces. Peel and chop the shallots and garlic. Brush the potatoes clean and halve them. Scrape the carrots and cut into pieces. Trim the woody ends from the asparagus and chop into pieces. Heat 1 tbsp olive oil in a large skillet. Sauté the chicken, shallots, and garlic for 5 minutes. Add the potatoes and carrots; fry for another 5 minutes. Pour in the stock, bring to a boil, then simmer gently for 10 minutes. Meanwhile, shell the broad beans. Boil for 1 minute in plenty of water, then drain, rinse under cold water, and remove the inner beans from their light green skins. Set aside.
For the pesto, strip the mint leaves and chop the celery sprigs. In a tall beaker, combine with coarsely chopped walnuts and olive oil. Purée into a coarse pesto using an immersion blender. Stir in the pecorino, then season with salt and pepper to taste.
To finish the nage, add the asparagus, peas, broad beans, and chopped little gem. Simmer for 4 minutes. Divide among 4 deep plates, top generously with pesto, and serve with warm sourdough bread and extra-virgin olive oil.
Photography: Aiala Hernando | Styling: Cyn Ferdinandus | Food Styling: Bart Stuart
