Serves 4
Ingredients:
25g butter
1 tablespoons olive oil
2 large shallots - finely chopped
4 large skinless chicken breasts
3 tablespoons of chopped fresh tarragon
Grated zest and juice of 1 large orange
150ml of rose wine
300ml creme fraiche
Salt and freshly ground black pepper
Fresh tarragon AND EDIBLE FLOWERS to decorate
Method:
Melt the butter and oil in a large, non-stick sauté pan and add the shallots.
Cook gently for 5 minutes over a low heat, but don’t allow to brown.
Now add the chicken breasts and sprinkle over the chopped tarragon.
Scatter over the orange zest and pour in the juice and rose wine. Bring up to the boil and then reduce to a simmer. Simmer on the hob with the lid half on
for 25-20 minutes or until the chicken is cooked through.
Remove the chicken from the pan, place on a plate and cover lightly with foil to rest. Put the pan back on the stove and bring to the boil for 1 to 2
minutes. Add the creme fraiche and stir - simmer very gently until the sauce has reduced a little and is thicker. Return the chicken to the pan and season.
Serve with…
Minty crushed Comber Earlies and Peas
Ingredients:
900g Comber Earlies
225g fresh or frozen peas
50g butter
150ml double cream
5 heaped tablespoons of chopped fresh mint
Salt and freshly ground black pepper
Method:
Place the potatoes in a large pan of salted water. Bring to the boil and cook until tender. This will take about 20 minutes max depending on the size of
the potatoes. Just as they are starting to get tender, pop the peas in and cook for the last 5 minutes.
Drain the potatoes and peas and then LIGHTLY crush with a fork. Don’t over do it - This mash isn’t smooth; you still want to have texture and the shape of the potatoes.
Add the butter, cream and season with salt and pepper.
Finally, and just before serving, stir in the mint. Make sure it’s a generous amount of mint as it will make your potatoes sing!
Time to tantalise those tastebuds and tuck in!
