Chicken Breast with Braised Cos
Over a year ago
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Ingredients
- 4 Maize/cornfed chicken breasts (preferably skin on)
- 4x2 head Cos/Romaine lettuce (cut into 10cm long
- 25 ml Light olive oil
- 400 ml Chicken stock
- 100g Peas (Frozen is fine)
- 1 tsp. Finely chopped fresh tarragon
- to taste Salt and pepper
Accompaniment
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Description
“A great lunch dish for winter, very simple to prepare and fantastic flavours.”
Method
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1
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
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