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Marinated Chicken with Minted Broad Beans and Peas

This is a fantastic colourful dish for spring, when fresh peas and broad beans are abundant, sweet and tender.

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Instructions

  1. 1

    Put the chicken into a bowl with the lemon zest, crushed seeds and pepper, herbs, olive oil and a good pinch of salt. Toss to coat, then cover and leave to marinate in the fridge for a few hours or overnight.


  2. 2

    For the herb butter, in a bowl, beat the (50g) butter with the chopped herbs and some seasoning until well blended. Shape into a log on a piece of cling film and wrap in the film. Chill in the fridge until firm.


  3. 3

    Blanch the broad beans in a pan of boiling water for 3-4 minutes until tender. With a slotted spoon, transfer to a bowl of iced water to refresh, then drain. Add the peas to the pan and blanch for 3 minutes, then refresh in iced water and drain. Slip the broad beans out of their skins. Place them in a bowl with the peas and set aside.


  4. 4

    When ready to cook, preheat the oven to 180ºC/Gas 4. Place a wide ovenproof frying pan over a medium-high heat. Lift the chicken out of the marinade and into the hot pan and fry, skin side down, for 2-3 minutes until golden brown and crisp. Add the thyme and the rosemary sprigs to the pan. Turn the chicken breasts over and fry the underside for 2-3 minutes until golden brown. Flip the chicken breats again and place the pan in the oven for 10-12 minutes or until chicken is just cooked through; it should feel just firm when lightly pressed. Leave to rest in a warm place while you reheat the peas and broad beans.


  5. 5

    Melt (some) butter in a pan and throw in the peas, broad beans and mint. Add a splash of hot water and simmer for a minute or so until hot. Season to taste and divide among the warm plates. Lay a chicken supreme on each plate and garnish with the thyme and rosemary. Top each chicken portion with a thick slice of the herb butter and serve at once.


Ingredients

  • 4 chicken supremes (breasts with skin and wing attached)
  • 2 lemons
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 4 rosemary sprigs
  • 4 thyme sprigs
  • 100ml olive oil
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 50g butter, softened
  • ½ tsp tarragon, chopped
  • ½ tsp chervil or flat-leaf parsley, chopped
  • 200g broad beans
  • 150g peas
  • 4 mint sprigs

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:
  • Other time: Marinate for a few hours or overnight.
 

Recipe shopping list

14 products

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Recipe from Gordon Ramsay's Great British Pub Food published with permission from Collins. 

Gordon Ramsay's Great British Pub Food

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