Thankfully we missed to worst of the snow, but it’s still bitterly cold with a biting wind. I’m on Chantry Farm’s mailing list and today recieved an interesting letter explaining where all their meat came from. With lamb home reared on thier farm, beef from Quenby Hall, Pork from Packington Pork, free-range chicken from Packington Poultry and Derbyshire Dales, free-range eggs from Liberty Farm and fish fresh from the docks in Hull. It certainly gives me a great deal of confidence buying from them as I’m supporting local farmers, something that is very important to me.
Some of thier chicken went into tonights dinner. I’ve been meaning to make this dish for the last few weeks, but with one thing or another I’ve ended up cooking something different. It was really delicious and filling and we’ll certainly be making it again soon.
Oven Baked Red Pesto Chicken
1 tbsp olive oil
2 chicken fillets, diced
1 red onion cut into wedges
1 large red pepper, cut into wedges
1 clove of garlic, crushed
100g basmati rice
1 tin chopped tomatoes
300ml chicken stock
1/2 tsp chilli flakes
5 tbsp red pesto
1) Preheat oven to 190oc. In an ovenproof saute pan, fry chicken in oil until the chicken is starting to brown. Remove from pan. Fry onions and peppers for 4 min. Add garlic and fry for a further 30 seconds.
2) Add chicken back into pan then pour in stock, tomatoes and rice. Stir in chilli flakes. Bring to the boil then bake in the oven, uncovered, for 20 min. Stir in pesto before serving.