Gordon Ramsay\'s Great British Pub Food

Marinated chicken with

minted broad beans and peas

This is a fantastic, colourful dish for spring, when fresh

peas and broad beans are abundant, sweet and tender.

Put the chicken into a bowl with the lemon zest, crushed seeds and

pepper, herbs, olive oil and a good pinch of salt. Toss to coat, then cover

and leave to marinate in the fridge for a few hours, or overnight.

For the herb butter, in a bowl, beat the butter with the chopped herbs

and some seasoning until well blended. Shape into a log on a piece of

cling film and wrap in the film. Chill in the fridge until firm.

Blanch the broad beans in a pan of boiling salted water for 3-4
minutes until tender. With a slotted spoon, transfer to a bowl of iced
water to refresh, then drain. Add the peas to the pan and blanch for
3 minutes, th 'efresh in iced water and drain. Slip the broad beans
out of their skin". Dlace them in a bowl with the peas and set aside.

When ready to cook, preheat the oven to 180°C/Gas 4. Place a wide
ovenprooffrying pan over a medium-high heat. Lift the chicken out of
the marinade into the hot pan and fry, skin side down, for 2-3 minutes
until golden brown and crisp. Add the thyme and rosemary sprigs to
the pan. Turn the chicken breasts over and fry the underside for 2-3
minutes until golden brown. Flip the chicken breasts again and place
the pan in the oven for 10-12 minutes or until the chicken is just
cooked through; it should feel just firm when lightly pressed. Leave to
rest in a warm place while you reheat the peas and broad beans.

Melt the butter in a pan and throw in the peas, broad beans and mint.
Add a splash of hot water and simmer for a minute or so until hot.
Season to taste and divide among warm plates. Lay a chicken supreme
on each plate and garnish with the thyme and rosemary. Top each
chicken portion with a thick slice of herb butter and serve at once.

SERVES 4

4 chicken supremes

(breast with skin and

wing tip attached),

about 200-225g each

finely pared zest of

2 lemons

1 tsp coriander seeds,

lightly crushed

1 tsp black peppercorns,

lightly crushed

few rosemary sprigs

few thyme sprigs

100ml olive oil

sea salt and black pepper

HERB BUTTER

50g butter, softened

1/2 tsp chopped tarragon

1/2 tsp chopped chervil or

flat -leaf parsley

BROAD BEANS AND PEAS

200g podded fresh or

frozen broad beans,

thawed if frozen

150g podded fresh or

frozen peas, thawed if

frozen

few knobs of butter

few mint sprigs, leaves

only, chopped

GRILLS AND SAUTES 175