Easy Chicken Sunday Lunch For Two - cooking recipe

Ingredients

For the chicken
2 (7 ounce) boneless skinless chicken breasts
3 tablespoons olive oil
sea salt
fresh ground black pepper
For the gravy
1/3 cup chicken stock
7 tablespoons red wine
1 teaspoon cornstarch
1 pinch sugar
For the potatoes
12 new potatoes
3 1/2 ounces goose fat or 3 1/2 ounces other fat
For the vegetables
3 tablespoons olive oil
1/2 onion, finely chopped
5 ounces asparagus
3 ounces fresh peas
3 ounces salted butter, softened
1 1/2 tablespoons finely chopped fresh sage

Preparation

Slice the chicken breasts horizontally through the centre, yet not cutting through completely. Open them out and flatten gently to make a butterfly shape. Brush with a little olive oil, season well and griddle for 3 minutes on each side. Rest and keep warm until ready to serve.
To make the gravy, bring the chicken stock and wine vigorously to the boil in a medium saucepan. Remove from the heat and add the cornstarch and sugar, and season with salt and pepper to taste. Stir until smooth and keep warm.
For the potatoes, tip them into a large saucepan of boiling salted water and cook for 12-15 minutes, until tender. Drain and leave on one side. While the potatoes are cooking, get started on the vegetables.
For the vegetables, heat the olive oil in a frying pan and fry the onions for a couple of minutes until softened.
Blanch the asparagus and peas in boiling water for 4 minutes. Drain and refresh under cold water.
In a separate frying pan, heat the butter until foaming. Add the asparagus, peas, chopped sage and onion. Season and cook for 2 minutes.
Heat the goose fat in a frying pan and fry the potatoes for about 5 minutes, or until crisp on all sides. Serve the chicken, potatoes and vegetables with the gravy.