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Chicken with Lettuce and Peas

  • Timer Prep 30 min
    Cook 90 min
  • Chart 235.0 cal/
  • Chef hat Easy


Peel the garlic cloves. Chop the onions. Finely chop the leaves of the tarragon. Halve the little gem lettuces.


  1. 1 Put the chicken in a large pot and pour in water to cover it by 2.5cm. Add the garlic, bay leaves and peppercorns.
  2. 2 Bring to the boil (removing any scum from the surface), then simmer for 1 hour 20 minutes or until cooked.
  3. 3 Remove the chicken from the pot, keeping the broth. Cover with foil and leave to rest for 10 minutes.
  4. 4 Meanwhile, heat the butter in a large frying pan and cook the onion until soft.
  5. 5 Add the flour, cook for a further minute, then stir in 85ml broth per person.
  6. 6 Add the tarragon, peas and lettuce; season. Bring to the boil, then cover and simmer for 5-7 minutes, turning the lettuces halfway, until just tender.
  7. 7 Slice the chicken.
  8. 8 Divide the lettuce and peas among bowls and top with the chicken slices.
  • Average per serving
  • Calories 235.0kCal
  • Fat8.1g
  • Saturated4.2g
  • Salt0.29g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg