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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.
- Preparation time: 10 minutes
- Cooking time: 25 minutes
-
Total time:
35 minutes
Serves: 4
Ingredients
- 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
Method
- 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.
- 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.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1707.072kJ 408.0kcal |
|---|---|
| Fat | 22.2g |
| Saturated Fat | 5.8g |
| Salt | 0.4g |
This recipe was first published in May 2005.
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