Chicken in creamy asparagus sauce

Method

1. Heat 60g of the butter in a large lidded pan until frothing and add the leg pieces of chicken, skin-side down. Cook until beginning to colour. Add the wing and breast pieces, skin-side down again. Season with salt and pepper, to taste.

2. Add the garlic cloves, onion and cloves, cover with the lid and cook gently for about 10 minutes, or until the meat is cooked through. Remove the meat from the pan and keep it warm in a serving dish.

3. Stir the remaining contents of the pan well and take off the heat. Pour in the white wine, return to the heat and simmer until the volume of liquid has reduced by two-thirds. Add the double cream and bring the mixture to the boil, reduce the heat and simmer until reduced by one-third.

4. Meanwhile, boil the asparagus in a pan of boiling, salted water until tender. Drain.

5. Cut 12 of the stalks to a length of about 7-8cm. Finely chop the trimmings with the other 2 stalks and sprinkle the chopped asparagus over the chicken.

6. Remove the cream sauce from the heat and stir in the egg yolks and squeeze of lemon juice. Taste and season with salt and pepper if necessary.

7. Meanwhile, gently warm the asparagus spears in the remaining butter in a shallow frying pan and then season with salt and pepper.

8. Strain the cream sauce over the chicken and sprinkle the chopped parsley on top. Lay the buttered asparagus spears on top and serve.