Chicken with greens & tarragon for 4
Swap the salmon fillets for 4 skinless
chicken breasts. Allow 25-30 mins
cooking time for the chicken, and stir
in the broad beans and peas with 2 tbsp
chopped tarragon for the final 10 mins
of cooking time.
Heat the oil in a large, deep frying pan
with a lid. Cook the leek for 5-10 mins
until soft but not coloured, then pour
in the stock. Simmer for a few mins until
reduced slightly then add the crème
fraîche and season. Cook for 1 min more.
Tip in the peas and beans, nestle in the
salmon fillets, then turn down to a simmer
and cover. Cook for 12-15 mins, depending
on the thickness of the salmon, until
cooked through. Sprinkle on the chives
and serve with mashed potato, if you like.