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The centrepiece of this dish is the chicken; properly pastured, deliciously tender and packed with the flavour of chicken how it used to be.
Alongside peas, broad beans and grilled little gem lettuce, and with a wonderfully flavoursome reduced chicken and herb sauce, it's perfect to be enjoyed as a light supper on a beautiful summer's evening. Ensure plenty of fresh buttered bread is to hand to mop up every ounce of that moreish sauce.
Start by pan frying your chicken breasts. Place into a cold pan, season well with salt and cook for approx 2 minutes on the skin-side, then flip over and cook on the other side for a further 2 minutes. Add a large knob of butter, sage and thyme and baste the chicken, flipping back over and cooking for 2 minutes more on each side, until the juices run clear and the skin is beautifully golden and crisp. Leave the chicken breasts to rest whilst you continue the rest of the dish.
To make the sauce, slice the shallot and crush the garlic clove. Add to a small pan with a large knob of butter and a good dash of white wine.
Once the wine has disappeared, add about 1/3 of the pouch of stock, as well as the herbs from the chicken pan. Stir well, leave to simmer for a few minutes over a low heat and then strain. Finish the sauce with a drizzle of double cream.
Into a separate pan, place another knob of butter and a further 1/3 pouch of the stock. Heat over a low heat until lightly cooked, then add the peas and broad beans. Simmer until the peas and beans are just cooked, then drain.
Slice the little gem in half lengthways and griddle on one side only in a hot dry pan.
Serve by plating the chicken alongside the lettuce, peas and beans. Finish with a generous pour of the flavoursome sauce.
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