Tarragon Chicken With Peas And Leeks - cooking recipe

Ingredients

2 None chicken breasts, skin-on
1/2 cup fresh tarragon, a little reserved for garnish, remainder chopped
2 tbsp oil
2 tbsp butter
2 None leeks, sliced, white and light green parts separated
1 tbsp all-purpose flour
1/2 cup heavy cream
3/4 cup dry white wine + 2 tbsp
1 lb frozen peas

Preparation

Loosen the chicken skin and distribute 1/2 the chopped tarragon under the skin and season. Heat the oil in a frying pan and saute the chicken for 12 mins, turning.
Meanwhile, heat 1 tbsp butter in a saucepan and saute the white parts of the leeks for 1 min. Sprinkle in the flour and saute for 2 mins. Add the cream and 3/4 cup white wine. Bring to a boil and simmer for 5 mins, stirring constantly. Stir in the remaining chopped tarragon and season.
In a separate saucepan, melt 1 tbsp butter and saute the light green parts of the leeks for 2 mins. Add the peas and 2 tbsp wine. Simmer for 3 mins. Arrange the chicken on a plate with the sauce and leeks. Garnish with tarragon.