Chicken and Potato Fricassee Recipe

Pre-heat your oven to 190°C/Gas Mark 5.

Take a large/medium sized frying pan, add 1tsp of the olive oil, season the chicken breasts with salt and milled pepper and cook over a medium-high heat until nicely browned, pop onto an oven tray, sprinkle with lemon zest and chopped parsley, cook for 15-20 minutes, depending on the size of your chicken breasts.

Whilst the chicken is cooking cook the potatoes in salted boiling water for 10 minutes or so until tender, drain. Once cool enough, cut into quarters.

Meanwhile take the same pan, add the last of the olive oil and cook the onion and garlic until soft, without colouring. Add the potatoes to the pan along with the vegetable stock and bring to a simmer. Next add the peas and cream and season with a little salt and milled pepper. Finally stir in the lettuce and parsley. Divide the fricassee between your plates and top with sliced chicken breast.