June brings some of Britain's finest produce, and this elegant yet simple dish makes the most of it.
Tender free-range chicken is paired with buttery Jersey Royals, sweet peas and fresh asparagus, all brought together with a fragrant tarragon butter that's perfect for a relaxed summer supper.
- Serves: 4
- Prep: 15 mins
- Cook: 35 mins
Ingredients
- 4 Parson's Nose Free-Range Chicken Supremes (or skin-on chicken breasts)
- 750g Jersey Royal potatoes
- 200g fresh garden peas
- 150g asparagus spears
- 75g salted butter
- 1 tbsp chopped fresh tarragon
- 1 tsp Dijon mustard
- 1 shallot, finely diced
- 100ml dry white wine
- Sea salt & cracked black pepper
- Olive oil
Method
- Bring the chicken to room temperature. Season generously.
- Boil the Jersey Royals until just tender.
- Pan-roast the chicken skin-side down for 6 to 7 minutes until golden. Turn and transfer to a 190°C oven for 15 minutes.
- Meanwhile, blanch the asparagus and peas for 2 minutes.
- In the chicken pan, soften the shallot before adding the wine. Reduce by half, then whisk in the butter, mustard and chopped tarragon.
- Toss the potatoes through a little butter and parsley.
- Serve the chicken over the vegetables with plenty of tarragon butter spooned over.
Butcher's Tip
The tarragon butter also works beautifully with Parson's Nose free-range pork chops, making it a versatile summer sauce.
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