Chicken with tarragon, crème fraîche & summer vegetables

Halve any larger potatoes, then put into a large pan of cold salted water. Once boiling, lower the heat and simmer for 20-25 minutes, until tender. Drain and leave to stream dry in the colander.

Meanwhile, rub the chicken with 1 tbsp oil and season. Heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry the chicken for 12-15 minutes, depending on thickness, turning occasionally, until cooked through and golden with no pink meat and juices that run clear. Remove to a plate, then deglaze the pan with a splash of water and pour it over the resting chicken. Finely grate over some lemon zest.

Return the pan to a low-medium heat, and heat the remaining oil. Add the salad onions and fry for 2 minutes. Stir in the peas and lettuce, cover and gently cook for 5 minutes more until the lettuce releases its liquid. Simmer with the lid off for 1 minute until most of the water bubbles away and the vegetables are tender and piping hot.

Stir in the crème fraîche and most of the tarragon leaves, roughly chopped. Squeeze in the lemon juice, add the resting chicken juices, then season and heat through briefly to make a sauce. Divide the potatoes between plates, spoon on the creamy lettuce and peas, slice and arrange the chicken on top and finish with the remaining whole tarragon leaves.