POSH CHICKEN FRICASSÉE WITH ARTICHOKES

If you can’t find fresh artichokes, you can use frozen artichoke bottoms or little artichokes in jars.

Serves 4

4 boneless chicken breasts, skin on or off 4 globe artichokes 2 lemons 25g (1oz) flour Sea salt and freshly ground black pepper 50g (1¾oz) butter 2tbsp olive oil 1 shallot, finely diced 2 garlic cloves, crushed 200g (7oz) mushrooms, wiped and sliced 200ml (7fl oz) dry white wine Zest of 1 lemon Torn basil leaves or chopped parsley If you have time, brine the chicken to keep it plump and moist (see tip at bottom of page). Then, tackle your artichokes. Cut off the stalk about 1cm (½in) from the globe. Peel off the outer leaves, rubbing on lemon juice as you go to stop the artichoke going black. When you reach the heart, cut off the top about a third of the way up from the base and discard the top twothirds. Take a spoon and dig out the choke – the fuzzy hairy centre. With a small knife, carve off the outer skin of the heart, then rub with lemon juice. Prepare the rest of the artichokes the same way and cut each into about 6 slices.

Bring a shallow pan of water to a simmer and add a squeeze of lemon. Add the artichoke slices, simmer for 5 minutes, then cover and set aside.

Blot the chicken breasts dry on kitchen paper, place between pieces of clingfilm and beat them out. Spread the flour out on a plate, season it, then coat the chicken in the flour. Heat half the butter and 1tbsp oil in a heavy-bottomed pan with a lid. Add the chicken and cook for a minute or so until golden, then turn it over, put the lid on and cook gently for 10 minutes. Remove the chicken, wrap it in foil and leave it to rest for 10 minutes.

Heat the rest of the butter and oil in the pan and cook the shallot for 5 minutes until translucent. Add the garlic and cook for a minute, then add the artichokes and mushrooms and cook until they start to colour. Pour in the wine and 1tbsp lemon juice and cook until the liquid has reduced by half. Remove from the heat and stir in the grated zest and the herbs. Divide the artichokes and mushrooms between 4 plates, top with a chicken breast and drizzle over the resting juices. Serve with potatoes.