Chicken with Broccoli and Walnut Pesto

1. 1

   DEFROST THE FRICASSEED CHICKEN if frozen.

2. 2

   Place the chicken pieces, broccoli florets, broth, and 1/2 cup of the walnuts in an ovenproof casserole or Dutch oven.

3. 3

   Cover the casserole, place it in the oven, turn the oven on to 375F (190C) F and bake for 20 minutes.

4. 4

   MEANWHILE, MAKE THE PESTO: Combine the remaining 1/2 cup walnuts, garlic, anchovies, cheese, and olive oil in a blender or food processor and process until blended.

5. 5

   Add the basil leaves and puree to a coarse paste.

6. 6

   Scrape the pesto into a small bowl and set aside.

7. 7

   Place the fricassee sauce in a small saucepan over medium heat, and cook until it is thick enough to coat a wooden spoon, about 10 minutes.

8. 8

   Pour the sauce over the chicken and continue to bake, uncovered, another 5 minutes.

9. 9

   Remove the casserole from the oven and transfer the chicken and broccoli to a serving dish.

10. 10

    Add the pesto to the sauce and mix well.

11. 11

    Pour the creamy pesto over the chicken and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.