Ingredients
- 4 chicken supremes*
- 1 tbsp flour
- Sea salt and pepper
- 2 tbsp olive oil
- 200g podded broad beans
- 500g thin asparagus, snapped
- 200g podded peas
- 2 tbsp tarragon or mint
- For the dressing
- 1 tbsp walnut oil
- 1 tbsp extra virgin olive oil
- 1 tbsp white wine or cider vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, crushed
- * Supremes are the chicken breast and wing to the first joint.
Method
Preheat oven to 180C. Coat the chicken lightly in flour, sea salt and pepper. Heat the oil in a frypan and brown the chicken well. Transfer to the oven for 15 minutes or until cooked.
Cook the broad beans in simmering, salted water for 5 mins, then remove. Cook the asparagus and peas for 5 mins while you peel the broad beans, discarding skins.
For the dressing
In a large bowl, whisk together the walnut oil, olive oil, vinegar, mustard, garlic, sea salt and pepper.
To serve
Return the broad beans to the pot for 30 seconds, then drain the vegetables, toss quickly in the dressing and scatter on four warmed dinner plates. Cut each chicken supreme in half on the diagonal, arrange on top, drizzle with remaining dressing, scatter with tarragon or mint and serve.
