Chicken fricassée

Method

1. Place the beef stock and white wine in a large pan over a high heat and add the whole peppercorns, cloves, coriander and marjoram. Stir in the lemon zest and butter.

2. Add the chicken and cook for 10-12 minutes, until the chicken is cooked through and is no longer pink. Remove from the pan with a slotted spoon, then leave to drain in a colander placed over a bowl to collect any cooking liquor. Cover the chicken to keep warm, and pour any collected liquid back into the pan.

3. Pour half of the cooking liquor into a frying pan and add a knob of butter. Stir in the beaten egg yolks and cook over a high heat until the liquid reduces and thickens. Pour in the oyster liquor and mix well.

4. Add the cooked chicken pieces to the pan and bring to the boil. Lower the heat and continue to cook for 2-3 minutes.

5. Meanwhile, add the courgettes, peppers, tomatoes and spinach into the pot with the remaining cooking liquor and cook for 3-4 minutes, until the vegetables are tender.

6. Spoon the chicken and sauce into a bowl, then pour over the vegetables. Garnish with a sprig of rosemary, a sprig of thyme, and a few lemon slices.