Garlic and herb buttered chicken with braised lettuce
- May 2016
- Serves 4
- Hands-on time 40 min, oven time 15 min, plus chilling
This spring buttered chicken recipe can be prepped in advance, saving you time in the kitchen. You’ll also use baby gem lettuces in a new way – braised, rather than raw.
- 38.7g (18.3g saturated)
- 19.4g (13.9g sugars)
- 100g unsalted butter, softened, plus extra for braising
- 4 large garlic cloves, crushed
- Large bunch fresh flatleaf parsley, roughly chopped
- Large bunch fresh chives, roughly chopped
- 4 free-range British chicken supremes, skin on (see tip)
- Olive oil for frying and drizzling
- 2 tbsp icing sugar
- 4 baby gem lettuces, halved lengthways
- 4 banana shallots, halved
- 150g baby carrots
- 200g British free-range smoked bacon lardons
- 200ml dry white wine
- 500ml good quality fresh chicken stock
- 250g frozen petit pois peas
- Juice ½ lemon
- In a medium bowl, mix together the butter, 2 of the garlic cloves and half the fresh herbs. Make a small incision into the centre of each chicken breast, but don’t go all the way through. Push equal amounts of the butter into the openings, then squeeze the chicken together to close. Cover, then chill for 20 minutes (or see Make Ahead).
- Heat a glug of oil in a large sauté pan over a high heat. Put the icing sugar on a plate. Coat the cut side of each lettuce half in the sugar, then add them, cut-side down, to the pan. Sear for 1-2 minutes until caramelised, then remove from the pan and set aside.
- Heat the oven to 220°C/200°C fan/gas 7. In the same pan, over a medium heat, add a little more oil and the shallots, carrots and bacon lardons, then fry for 10-15 minutes until they soften and colour a little. Add the garlic and wine, then turn up the heat and bubble for 2-3 minutes. Add the stock, then turn down the heat to very low and simmer for 20 minutes.
- Meanwhile heat a large ovenproof frying pan with a little oil. Add the chicken breasts, skin-side down, and cook for 5 minutes or until golden. Turn them over and fry again for another 2-3 minutes. Transfer the pan with the chicken to the oven and roast for 10-15 minutes until cooked through (the juices will run clear when pierced in the thickest part with a skewer).
- For the last 5 minutes of the roasting time, add the lettuce and peas to the stock mixture with a squeeze of lemon juice and the remaining herbs, then season. To serve, sit the chicken on top of the vegetables and stock, then pour over the buttery, herby cooking juices.
A chicken supreme is a large chicken breast with the wing tip bone and mini fillet left on. Find them in butchers and good, larger supermarkets. Alternatively you can use ordinary chicken breasts, but you’ll need to reduce the cooking time by 5 minutes or so.
Stuff the chicken breasts with butter (step 1) up to 48 hours in advance and leave covered in the fridge.
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