Fresh peas are wonderful here as they soak up the scent of the garlic and herbs. When not in season, frozen will do.
Sea salt, black pepper
4 x 150g-200g skin-on chicken breasts
2 tbsp extra virgin olive oil
4 small sprigs of tarragon or thyme
4 garlic cloves, smashed
200g peas, fresh or frozen
400g cherry tomatoes on the vine
Pea shoots (optional)
- Preheat the oven to 170C/150C fan/gas 31⁄2. Heat a large cast-iron casserole over a medium heat and season the chicken fillets on both sides.
- Drizzle the oil over the base of the pan and sear the flesh side of the fillets for 1 minute until very lightly coloured, then turn and cook the skin side for 7 minutes.
- Tuck in the herb sprigs and garlic then scatter the peas between the fillets and on top. Lay the cherry tomatoes on top of the chicken, cover and cook in the oven for 25-30 minutes until the fillets are cooked through.
- Transfer the chicken and tomatoes to warm plates. Add 2 tablespoons of water to the pan, bring to a simmer, cover and cook for a few minutes or until the peas are tender. Spoon the peas and juices around the chicken, and serve with a few pea shoots if wished.