Chicken and Vegetables with Red Pesto

Indulge in the delightful combination of tender chicken, vibrant vegetables, and a flavorful red pesto with this recipe for Chicken and Vegetables with Red Pesto. This dish showcases the natural flavors of organic chicken, paired with an assortment of fresh vegetables and a homemade red pesto that adds a burst of herbaceous goodness.

The chicken is cooked to perfection in a homemade broth, infused with aromatic ingredients like carrot, onion, garlic, and ginger. This slow simmering process allows the chicken to become tender and full of rich flavors. Once cooked and cooled, the chicken is sliced and served as the centerpiece of the dish.

Serves 6

INGREDIENTS:

• 1 organic chicken, 4–5 pounds
• 1 carrot, peeled and quartered
• 1 small onion, peeled
• 2 cloves
• 2 garlic cloves
• 1 slice fresh ginger
• 1 bouquet garni (celery stalk, parsley, thyme, bay leaf)
• 1 teaspoon mixed peppercorns
• 2 teaspoons sea salt from Provence, or kosher salt
• 2 tablespoons olive oil
• Bunch of scallions, cut into 1-inch lengths
• 6 small zucchini, quartered lengthwise
• 1/2 pound shelled fava beans, blanched and peeled
• 1/2 pound shelled green peas
• 24 green asparagus tips
• 3 tablespoons pine nuts, toasted
• 24 black olives, pitted

FOR THE RED PESTO:

• 2 garlic cloves, peeled and crushed
• 3 tablespoons raw pine nuts
• 1 cup fresh basil
• Pepper and salt
• 1/2 cup olive oil
• 1 pound tomatoes, peeled, seeded, and minced

INSTRUCTIONS:

1. Prepare the broth: The day before, in a kettle, place the chicken, carrot, onion studded with cloves, whole garlic cloves, ginger, bouquet garni, mixed peppercorns, and sea salt.
2. Cover the ingredients generously with cold water.
3. Bring slowly to a boil and simmer very gently for 3 hours, skimming during the first 30 minutes.
4. Let the chicken cool in the broth. Refrigerate the chicken meat and broth separately.
5. Make the red pesto: In a food processor, combine the crushed garlic, raw pine nuts, basil, pepper, and salt.
6. With the motor running, drizzle in the olive oil to form a loose paste.
7. Transfer the pesto to a bowl and mix in the minced tomatoes.
8. Prepare the vegetables: In a skillet, heat 2 tablespoons of olive oil.
9. Sauté the scallions for a few minutes until lightly colored.
10. Add the zucchini, fava beans, green peas, asparagus, and enough chicken broth to cover.
11. Simmer the vegetables, covered, stirring occasionally, until they are tender and the broth has become thick and slightly syrupy.
12. Assemble the dish: Slice the cold chicken and place it on a serving platter.
13. Surround the chicken with the warm vegetables.
14. Sprinkle toasted pine nuts and black olives over the chicken and vegetables.
15. Serve the red pesto alongside.

This Chicken and Vegetables with Red Pesto recipe combines tender chicken, vibrant vegetables, and a flavorful red pesto to create a satisfying and delicious dish. The chicken is cooked in a homemade broth for a rich flavor, while the vegetables are simmered until tender and syrupy. The dish is then topped with toasted pine nuts and black olives for added texture and taste. Serve it with the homemade red pesto on the side for a burst of fresh flavors. Enjoy this flavorful and colorful meal that brings together the best of chicken and vegetables.