Recipe Shed: Crispy-skin chicken breast with tarragon cream sauce (or Gorgonzola dip)

Now that the sunshine has finally bestowed its elusive presence upon us, it’s time for some lighter, fresher meals and nothing fits the bill better for me than crispy-skinned chicken breast.

It is simplicity itself: add a little oil to a pan, season the breasts, then cook on a low-ish heat – skin-side down – for about 20 mins, before flipping it over, raising the heat and finishing it by ensuring its cooked all the way through to the point where all the pink has disappeared but the breast still stays moist and juicy.

I’ve done this twice in the past week: the first time, served with tarragon and crème fraiche sauce; the second with a Gorgonzola and cream dip. Both were sublime.

Serves 2

2 chicken breasts, skin-on
Salt and freshly ground black pepper
A little mustard powder

Cook as above

For the tarragon sauce

1 garlic clove, peeled and finely chopped
1 glass zesty dry white wine, such as Sauvignon Blanc or Chenin Blanc
200ml fresh chicken stock
4 tbsp crème fraiche
4 tbsp fresh chopped tarragon leaves
Salt and black pepper to season

1. In a small saucepan, add a little oil and gently cook the garlic for about 1 min, taking care not to burn it.

2. Add the wine, stock and crème fraiche and bring to the boil, stirring constantly with a whisk to make sure everything combines and it doesn’t separate. Reduce by half for approx. 5-7 mins, until you have a consistency that will coat the back of a metal spoon.

3. Add the tarragon leaves and season with salt and pepper. Serve.

For the Gorgonzola dip

50g Gorgonzola cheese
4 tbsp double cream

In a small bowl, mash the Gorgonzola, then gradually add the cream and blend together with a fork.

Serve the chicken and tarragon sauce with baby asparagus and boiled Jersey Royal potatoes.

Serve the chicken and Gorgonzola with potato salad made with new potatoes, Dijon mustard and de-seeded chunks of cucumber.