Serves 4

  • 2 tbsp oil
  • 3 chicken breasts
  • 1 onions, halved
  • 1 carrot, sliced
  • 2 cloves garlic, crushed
  • 200ml white wine, or vegetable stock
  • 400ml cream
  • 200g cherry tomato, halved
  • 8 Baby potatoes, quartered
  • 1 lemon zest
  • 2 sprigs rosemary
  • 1 sprig thyme
  • 12 asparagus, cleaned and trimmed
  • 40g baby spinach leaves
  • 2 tbsp basil pesto, or wild garlic pesto
  • Salt and pepper


  1. In a large pan, over a high heat, drizzle some oil. Sear the chicken pieces until golden brown for 3-4 minutes, season with the salt and pepper.
  2. Add the shallots, garlic and carrots and continue to cook for a further 2-3 minutes.
  3. Add the white wine to deglaze the pan juices. Add the cream , potatoes, tomatoes, lemon zest and herbs. season well.
  4. Bring to simmer and cover with a lid. Cook for 20-25 minutes over low heat until the chicken and vegetables are fully cooked. Taste and correct the seasoning if required.
  5. Once nearly ready to serve, add the asparagus, and let them simmer for 5 minutes to gently poach in the creamy mixture.
  6. Finally, just before serving, add the baby spinach leaves and toss to slightly wilt the leaves.
  7. in the last 10 minutes.
  8. Stir in the pesto and serve immediately with some tasty sourdough bread to mop the juices and fresh herbs.