Recipe Book

Garlic and herb buttered chicken with braised lettuce peas and baby carrots

Updated: 29 May 2016

Ingredients

• 50g unsalted butter - softened / room temp
• 2 large garlic cloves
• Bunch Parsley, chopped
• Bunch chives, chopped
• 2 chicken breasts
• Olive oil
• 1 tbsp icing sugar
• 2 baby gem lettuces, halved lengthways
• 4 shallots, halved
• 150g baby carrots
• 100g smoked bacon
• 200ml dry white wine
• 500ml chicken stock
• 125g peas
• Lemon juice

Method

1. In a medium bowl, mix together the butter, 1 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 and chill for at least 20 minutes.
2. Heat some olive oil in a large saute pan. put the icing sugar on a plate. Coat the cut side of each lettuce half in sugar. Add them, cut side down, in the pan and sear for 1-2 minutes until caramelised. Remove from the pan and set aside.
3. Heat the oven to 200C. Place the stuffed chicken in a ceramic oven dish and bake for about 30 minutes until cooked through. Turn once during chicken to braise in the garlicky cooking juices.
4. In the same pan, add the shallots, carrots, and bacon and fry for 10-15 minutes until softened and beginning to colour. Add the garlic nad 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.
5. When the chicken is nearly done, for the last 5 minutes add the lettuce and peas to the stock mixture, together with a squeeze of lemon juice, the remaining herbs, and salt/pepper to taste.
6. To serve, sit the chicken on top of the vegetables and stock.