Annies chicken with minted mash and peas

Method

1. Place the chopped onion in a large, deep, heavy-based lidded frying pan with the butter and cook gently for 10 minutes without colouring, stirring now and then.

2. Add the chicken breasts, sprinkle over the tarragon, orange zest and juice and the rosé  wine. Bring to the boil and reduce to a simmer. Put on the lid and cook gently for 25 minutes or until the chicken is cooked through.

3. Meanwhile, make the minted mash and peas. Boil the new potatoes in their jackets in a large pan of lightly salted water until tender. About 5 minutes before the end of cooking the potatoes, pop in the peas. Drain both and return to the large pan.

4. Heat the cream and milk in a separate pan. Lightly mash the potatoes and peas, season with salt and freshly ground pepper and add the butter. Stir in enough of the cream and milk to soak in, but not too much as to make it sloppy. Scatter in the mint just before serving.

5. Remove the chicken and keep warm. Bring the heat up and boil the sauce. Add the creme fraiche and season with salt and freshly ground pepper.

6. Pour over the chicken breasts and garnish with tarragon, and orange zest. Serve at once with the minted mash and peas.