Ingredients:

  • 4 (approx. 6–7 oz / 180–200g each) large, skin-on chicken breasts (Supreme cut preferred)
  • 1 Tablespoon (15 ml) mild olive oil
  • 1 Tablespoon (14 g) unsalted butter
  • 1 teaspoon (5 g) sea salt flakes
  • ½ teaspoon (2 g) freshly ground black pepper
  • 1 bunch (approx. 300 g / 10 oz) thin asparagus spears, woody ends snapped off, cut into 1-inch (2.5 cm) pieces
  • 1 cup (150 g) frozen garden peas (do not thaw)
  • 2 medium shallots, finely minced
  • 2 cloves garlic, crushed or finely grated
  • ½ cup (120 ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio), or extra chicken stock
  • 1 cup (240 ml) good quality, low-sodium chicken stock
  • Zest of 1 large lemon
  • 1 Tablespoon (15 ml) fresh lemon juice
  • ½ cup (120 g) full-fat crème fraîche
  • 2 Tablespoons (10 g) fresh chives, finely snipped
  • 1 Tablespoon (5 g) fresh tarragon or parsley, chopped (optional)

Instructions:

  1. Pat the chicken breasts thoroughly dry with paper towels. Score the skin lightly in a cross-hatch pattern. Season generously on both sides with salt and pepper.
  2. Place a heavy-bottomed pan over medium-high heat. Add the olive oil and butter. Once the butter foams, place the chicken breasts skin-side down.
  3. Reduce heat to medium. Sear undisturbed for 6–8 minutes until the skin is deep golden brown and crisp.
  4. Flip the chicken breasts. Cook for 5–7 minutes on the flesh side, or until the internal temperature reaches 165°F (74°C) at the thickest part.
  5. Remove the chicken to a warm plate and loosely tent with foil. Reserve the pan drippings (fond) for the sauce.
  6. Reduce the heat to medium-low. Add the minced shallots to the residual fat in the pan. Sauté for 2–3 minutes until softened but not browned. Add garlic and cook for 30 seconds until fragrant.
  7. Increase heat to high. Pour in the white wine. Scrape up all the browned bits (the fond) from the bottom of the pan. Reduce the wine by half (approx. 1–2 minutes).
  8. Add the chicken stock and bring to a simmer. Reduce the liquid by about one-third (approx. 3 minutes).
  9. Stir in the asparagus pieces. Cook for 2 minutes until tender-crisp. Add the frozen peas and cook for 1 minute until bright green and just heated through.
  10. Remove the pan from the heat. Whisk in the crème fraîche, lemon zest, and lemon juice until the sauce is smooth. Taste and adjust seasoning (salt/pepper).
  11. Stir in the fresh chives and tarragon or parsley.
  12. Gently nestle the rested chicken breasts back into the sauce, skin-side up (do not submerge the crispy skin). Simmer gently for 1 minute just to heat the chicken through.
  13. Serve immediately, spooning the sauce, peas, and asparagus over and around the chicken.