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    Summer Chicken with Peas and Mint

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    Summer Chicken with Peas and Mint

    Fresh peas with mint is a quintessentially English summer combination. Serve this easy chicken dish with buttered boiled new potatoes.

    • Nut Free
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 4 chicken breasts, skin on
    • 2 shallots, finely sliced
    • 1 clove garlic, crushed
    • 200ml hot chicken stock
    • 190g pack fresh peas, or frozen petit pois
    • 2 tbsp crème fraîche
    • ½ x 20g pack fresh mint, chopped


    1. Heat the oil in a large, deep frying pan and add the chicken breasts, skin-side down. Cook for 4-5 minutes, until the skin has taken on some colour, then turn the meat and cook for a further 4-5 minutes. Add the shallots and garlic and cook, stirring occasionally, for 2 minutes.
    2. Pour in the hot stock and season, then simmer gently for 10 minutes. Add the peas and simmer for a further 3-4 minutes, until the peas are tender and the chicken is thoroughly cooked with no pink meat. Stir in the crème fraîche and mint and simmer again for a minute or so, until the sauce has thickened slightly. Serve immediately.

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