Garlic and herb buttered chicken with braised lettuce

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.