-
serves
4
-
prep
10 minutes
-
cook
10 minutes
-
difficulty
Easy
Ingredients
- 1 tbsp olive oil
- 80 g speck, cut into lardons
- 4 spring onions, roughly chopped (½ cm lengths)
- 20 g butter
- ½ cup (125 ml) white wine
- 2 tbsp finely shredded tarragon
- 3 cups frozen peas
- 1 cup (250 ml) chicken stock
- 1 head baby cos lettuce, leaves picked and halved lengthways
- 200 ml thickened cream
- Salt and black pepper
- 1 free-range supermarket roast chicken
- 2 tbsp finely shredded flat-leaf parsley, to serve
Instructions
- Heat the oil in a large, deep frying pan (with a lid) over medium heat. Add the speck and cook, stirring, until browned, then add the spring onion and butter. Stir until the butter melts and cook for a further minute.
- Stir through the white wine and bring to a simmer, until the wine stops smelling wine-y. Add the tarragon, peas and chicken stock to the pan. Cover and simmer for 5 minutes, then add the lettuce and cream. Taste and adjust seasoning.
- Cut your supermarket roast chicken into pieces with a pair of kitchen scissors and arrange on a serving plate. Pour the peas and sauce all over the chicken and sprinkle with parsley.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
