Chicken Breast with Braised Cos by Johnnie Mountain Recipe
Ingredients
| 4 maize/cornfed chicken breasts (preferably skin on) | ||
| 2 heads Cos/Romaine lettuce (cut into 10cm long strips) | ||
| Light olive oil | 25 Milliliter | |
| Chicken stock | 400 Milliliter | |
| Frozen peas | 100 Gram | |
| Tarragon | 1 Teaspoon, finely chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1) Heat the oil in a large frying pan over a medium/high heat
2) Season the chicken breast and place in a pan, skin side down
3) Cook for 3 minutes, turn and put in the oven at Gas Mark 6 or 200ºc
4) Heat the chicken stock in a medium saucepan just to simmer
5) Add the lettuce and peas
6) Cook stock for 3-4 minutes
7) Remove the chicken from the oven after 8-10mins (allow to rest for 2-3mins)
8) Add the tarragon to the stock, season to taste
9) Serve in a bowl with the sliced chicken breast on top
2) Season the chicken breast and place in a pan, skin side down
3) Cook for 3 minutes, turn and put in the oven at Gas Mark 6 or 200ºc
4) Heat the chicken stock in a medium saucepan just to simmer
5) Add the lettuce and peas
6) Cook stock for 3-4 minutes
7) Remove the chicken from the oven after 8-10mins (allow to rest for 2-3mins)
8) Add the tarragon to the stock, season to taste
9) Serve in a bowl with the sliced chicken breast on top
Chef
