Succulent and aromatic chicken on a bed of light and creamy pasta. Plus, it takes just 20 minutes to cook.
In a food processor blitz together the stuffing ingredients and place the stuffing in between the meat and the skin.
In a hot pan brown the chicken skins side up with a knob of butter, olive oil and a whole head of garlic broken in to large chunks.
Then transfer the pan to roast in the oven at 180°C/ 350°F/ Gas 4 for approx 7-8 minutes.
Sweat the shallot down without colouring. Add the thyme, bay leaf and sherry and reduce by two thirds. Add the chicken stock and cream and reduce by half. Season.
Mix the blanched peas and broad beans and the linguine into the sauce.
Place the linguine and bean mix in the centre of the plate, slice the chicken breast in two and place on top, then drizzle the sauce around.
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