Garlic and herb buttered chicken with braised lettuce

Garlic and herb buttered chicken with braised lettuce

This spring buttered chicken recipe can be prepped in advance, saving you time in the kitchen. Try it for a laid-back Easter lunch.

Garlic and herb buttered chicken with braised lettuce

Alternatively, how about this roast chicken recipe with spring vegetables?

  • Serves icon Serves 4
  • Time icon 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. Try it for a laid-back Easter lunch.

Alternatively, how about this roast chicken recipe with spring vegetables?

Nutrition: per serving

Calories
697kcals
Fat
38.7g (18.3g saturated)
Protein
55.4g
Carbohydrates
19.4g (13.9g sugars)
Fibre
6.3g
Salt
2.3g

Ingredients

  • 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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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).
  2. 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.
  3. 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.
  4. 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).
  5. 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.

Nutrition

Calories
697kcals
Fat
38.7g (18.3g saturated)
Protein
55.4g
Carbohydrates
19.4g (13.9g sugars)
Fibre
6.3g
Salt
2.3g

delicious. tips

  1. 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.

  2. Stuff the chicken breasts with butter (step 1) up to 48 hours in advance and leave covered in the fridge.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Pan-fried chicken with peas, bacon and lettuce

This simple chicken recipe is quick and easy, and only...

Save recipe icon Save recipe icon Save recipe

June seasonal recipes

Roast chicken with spring vegetables

A lighter roast chicken recipe, made with vegetables cooked in...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.