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Chicken and peas with tarragon butter

Name: Chicken and peas with tarragon butter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 4 chicken breast fillets with skin (wingbone attached – optional, see note), at room temperature; 1.5kg fresh peas, podded (to give 3 cups); 60g unsalted butter, softened; 2 tablespoons finely chopped tarragon leaves; 2 tablespoons finely chopped chervil, plus extra sprigs to serve; 1/2 teaspoon lemon zest, plus 1 teaspoon lemon juice

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by David Prior

delicious. contributor

Oct 03, 2015

Freshly podded peas laced with tarragon butter are a great accompaniment for David Prior's brick chicken.

2 tablespoons olive oil
4 chicken breast fillets with skin (wingbone attached – optional, see note), at room temperature
1.5kg fresh peas, podded (to give 3 cups)

Tarragon butter

60g unsalted butter, softened
2 tablespoons finely chopped tarragon leaves
2 tablespoons finely chopped chervil, plus extra sprigs to serve
1/2 teaspoon lemon zest, plus 1 teaspoon lemon juice

Method

1.

For tarragon butter, place all ingredients in a bowl, season and mix well. Form into a log and enclose tightly in plastic wrap. Freeze for 10 minutes or until firm.
2.

Place a large frypan over medium-high heat. Once hot, add oil. Season chicken, then place in the pan, skin-side down. Cover with foil and place a heavy pan on top. Cook for 10 minutes, then remove the pan and foil. Turn chicken and cook for 2-3 minutes until cooked through. Rest, covered with foil, while you prepare peas.
3.

Cook peas in salted boiling water for 6-7 minutes until tender. Drain, then toss with a little tarragon butter.
4.

Slice the chicken on an angle and serve with peas, remaining tarragon butter and extra chervil sprigs.