Name: Chicken and peas with tarragon butter
Yield: 1
Ingredients: 36.40 gm 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; 40.00 ml finely chopped tarragon leaves; 40.00 ml finely chopped chervil, plus extra sprigs to serve; 1/2 tsp lemon zest, plus 1 tsp lemon juice

Chicken and peas with tarragon butter

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Tender peas in tarragon butter elevate David Prior's brick chicken.

Ingredients:

36.40 gm 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
40.00 ml finely chopped tarragon leaves
40.00 ml finely chopped chervil, plus extra sprigs to serve
1/2 tsp lemon zest, plus 1 tsp lemon juice

Instructions:

Combine all ingredients in a bowl, season to taste, and mix thoroughly. Shape the mixture into a log, wrap tightly in plastic wrap, and freeze for 10 minutes, or until firm.
Heat a large frypan over medium-high heat, then add oil. Season chicken and place it skin-side down in the pan. Cover with foil and press with a heavy pan. Cook for 10 minutes. Uncover, turn chicken, and cook for an additional 2-3 minutes until done. Rest covered with foil while preparing peas.
Boil peas in seasoned water until tender, then toss with a hint of tarragon-infused butter.
Slice the chicken diagonally and plate with peas, the rest of the tarragon butter, and additional chervil sprigs for garnish.

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