Spring pea puree with chicken thighs, preserved lemon & tarragon

SERVES 4 PREP + COOK TIME 1 HOUR

800g free-range chicken thighs, skin on and bone in ¼ cup (60ml) extra virgin olive oil

2 golden shallots, chopped coarsely

2 cloves garlic, chopped coarsely

¼ cup (60ml) verjuice

¼ cup (60ml) chicken stock

¼ cup fresh tarragon leaves

3 wedges preserved lemon, flesh discarded, rind finely chopped

PEA PUREE

2 tablespoons unsalted butter

2 teaspoons extra virgin olive oil

2 golden shallots, peeled and chopped

2 cups (320g) freshly shelled green peas

1 cup (250ml) hot good-quality chicken stock

1 Preheat the oven to 220°C (200°C fan-forced). Season the skin of the chicken thighs with sea salt flakes.

2 Place a medium non-stick, ovenproof frying pan over a high heat and pour in 2 tablespoons of extra virgin olive oil. Once hot, fry chicken thighs skin-side down for 5 minutes or until golden brown. Turn over each thigh and place the pan into the oven to bake for 15 minutes.

3 Meanwhile, place a small non-stick frying pan over a medium to high heat and add the remaining tablespoon of extra virgin olive oil. Once hot, add the shallots and fry for 2 minutes until they begin to soften then add the garlic. Turn the temperature down to avoid burning the shallots and cook for a few more minutes until soft. Deglaze the pan with verjuice and cook, stirring for a further 2 minutes.

4 Add the chicken stock, tarragon and preserved lemon. Bring to the boil and cook for 5 minutes until reduced by half then season with a little sea salt and freshly cracked black pepper.

5 Remove chicken from the oven and allow to rest for 10 minutes.

6 PEA PUREE Place a large frying pan over medium heat, add the butter and melt with the extra virgin olive oil. Add the chopped shallots and sauté for 2 minutes or until soft, add the peas. Pour the hot chicken stock over the peas and quickly bring up to the boil again, then remove from the heat and allow to cool slightly. Pour pea mixture into a blender or mouli and process until fine. Season with sea salt to taste.

7 To serve, pour any of the resting juices into the verjuice sauce, then pour over the chicken. Suitable to freeze.