Poulet Princesse (Chicken with Asparagus Garnish)

Ingredients:

2 tsp garlic infused olive oil
20 asparagus spears, woody bases snapped off
4 spring onions. finely sliced
½ teaspoon freeze-dried tarragon
2 chicken breast fillets (skinless and boneless)
80ml vermouth or white wine
½ tsp sea salt flakes
60ml double cream
freshly-ground white pepper
2 teaspoons chopped fresh tarragon plus a pinch more for sprinkling

Method:

Place a lidded frying pan over medium heat. Add the garlic oil, and when hot use to stir-fry the spring onions for 2 minutes. Scatter over the freeze-dried tarragon, stir to combine and cook in the oil for 1 minute, stirring frequently.

Add the chicken fillets with the curved side down and cook for 5 minutes (if the spring onions are starting to burn remove from the pan with a slotted spoon and set aside). Turn the breasts over at this point, pour in the vermouth, bring to a boil then season to taste with salt and white pepper.

Cover with a lid, reduce the heat to low and continue simmering gently for 10 minutes. Check that the chicken is cooked at this time (the juices should run clear); if not, continue cooking until done.

In the meantime, bring a pan of lightly-salted water to a boil. Add the asparagus and cook for 5 minutes, or until just tender.

Remove the chicken breasts to warmed plates. Bring the liquid remaining in the pan to a boil then stir in the cream. Sprinkle over the fresh tarragon, and return the spring onions to the pan if you removed them. Stir to combine and season with a generous twist of white pepper.

Pour the sauce over the chicken breasts and scatter over a little more tarragon. Drain the asparagus, sit next to the chicken and serve.