Norwegian Fjord trout and sweet onion escabeche

Pan-fried chicken with peas and tarragon

  • serves 2
  • Easy
This rich and peppery pan-fried chicken dish is absolutely packed full of flavour and would make a great quick and easy mid-week meal for two
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Ingredients

  • Charlotte potatoes 200g
  • olive oil
  • chicken breasts 2, skin on
  • shallots 2, sliced
  • white wine a good splash
  • double cream 100ml
  • Dijon mustard 1 tsp
  • chicken stock 100ml
  • frozen peas 150g, defrosted
  • tarragon a bunch, leaves picked

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Boil the potatoes until just tender then drain and slice thickly.

  • Step 2

    Heat 1 tbsp olive oil in a non-stick frying pan. Add the chicken breasts skin-side down and cook for 4-5 minutes until the skin is crisp and golden.

  • Step 3

    Flip over and cook on the other side for another 5 minutes and then put on a baking tray in the oven for 5 minutes until cooked through.

  • Step 4

    Add the shallots to the chicken pan and cook until softened. Tip in the wine and cook until almost evaporated, then stir in the cream, mustard and chicken stock.

  • Step 5

    When the sauce bubbles, stir in the potatoes and peas and season. Simmer for 3-4 minutes until piping hot, then stir in the tarragon. Spoon into shallow bowls and top with the chicken, cut into slices.

Nutritional Information

  • Kcals 622
  • Fat 37.4g
  • Saturates 18.2g
  • Carbs 27.1g
  • Sugars 8.3g
  • Fibre 6.7g
  • Protein 38.3g
  • Salt 0.6g
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