“A great lunch dish for winter, very simple to prepare and fantastic flavours.” Serves 4 Preparation time: 4-5 minutes Cooking time: 15-20 minutes Ingredients 4 x maize/cornfed chicken breasts (preferably skin on) 2 x heads Cos/Romaine lettuce (cut into 10cm long strips) 25ml x light olive oil 400ml x chicken stock 100g x peas (Frozen is fine) 1 x tsp finely chopped fresh tarragon Salt and pepper to taste
Method 1) Heat the oil in a large frying pan over a medium/high heat 2) Season the chicken breast and place in a pan, skin side down 3) Cook for 3 minutes, turn and put in the oven at Gas Mark 6 or 200ºc 4) Heat the chicken stock in a medium saucepan just to simmer 5) Add the lettuce and peas 6) Cook stock for 3-4 minutes 7) Remove the chicken from the oven after 8-10mins (allow to rest for 2-3mins) 8) Add the tarragon to the stock, season to taste 9) Serve in a bowl with the sliced chicken breast on top Recipe by Johnnie Mountain, TV chef and owner of the newly opened English Pig restaurant.