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Annies chicken with minted mash and peas

Lotte Duncan from Great Food Bites
Fresh tarragon and mint add a delicious flavour to Lotte Duncan's recipe combining wine-braised chicken with a creative potato mash

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.

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Serves: 4

Prep: 25 min
Cook: 45 min

Ingredients
1 medium onion, finely chopped
50g Butter
4 large boneless chicken breasts, skin removed
1 large bunch of fresh tarragon, roughly chopped
1 orange, juice and grated zest
150ml rosé wine
250g crème fraîche
1 pinch salt and fresh ground black pepper

For the minted mash and peas

700g new potatoes
175g fresh or frozen peas
50ml double cream
50ml Milk
1 pinch salt and fresh ground black pepper
50g Butter
1 bunch fresh mint, finely chopped