Succulent and aromatic chicken on a bed of light and creamy pasta. Plus, it takes just 20 minutes to cook.


  • 2 breasts of corn fed chicken, skin on

  • Knob of butter

  • Whole Head of garlic

  • Chicken stuffing

  • Half bunch of tarragon, chopped

  • Half bunch of parsley, chopped

  • Half bunch of sage, chopped

  • 1 packet butter

  • 150g/ 5 ½ oz dried breadcrumbs

  • Salt and pepper

  • Sauce

  • 2 shallots

  • Sprig of thyme

  • 1 bay leaf

  • 75ml/ 3 fl oz chicken stock

  • 150ml/ 5 fl oz double cream

  • 100ml/ 3 ½ fl oz sherry

  • To Serve

  • 50g/ 1 ¾ oz fresh blanched peas

  • 50g/ 1 ¾ oz fresh broad beans

  • A packet of pre-cooked or fresh linguine


  • 1.

    In a food processor blitz together the stuffing ingredients and place the stuffing in between the meat and the skin.

  • 2.

    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.

  • 3.

    Then transfer the pan to roast in the oven at 180°C/ 350°F/ Gas 4 for approx 7-8 minutes.

  • 4.

    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.

  • 5.

    Mix the blanched peas and broad beans and the linguine into the sauce.

  • 6.

    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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