Ingredients

• 4 chicken breasts
• skins left on
• salt and freshly ground black pepper
• 3 tbsp extra virgin olive oil
• 1 lemon
• zest only
• 3 lemons
• juice only
• 175ml/6fl oz white wine
• 2 tbsp white wine vinegar
• 1 small red chilli
• finely chopped
• 2 fresh bay leaves
• torn
• 120ml/4fl oz extra virgin olive oil
• 4 large shallots
• cut into quarters
• 2 carrots
• cut into matchsticks
• 150g/5oz fresh peas
• pinch saffron strands
• soaked in 5 tbsp warm water
• 1 lemon
• zest only
• to garnish

Directions

• For the chicken
• season the chicken breasts with salt and freshly ground black pepper.
• Place in a dish together with the rest of the marinade ingredients. Mix together well
• then cover and place in the fridge to marinate for two hours
• turning the chicken breasts over from time to time.
• To cook the chicken
• preheat the oven to 180C/365F/Gas 4.
• Heat a large ovenproof frying pan until hot
• then add 90ml/3fl oz of the extra virgin oil
• the shallots
• carrots and peas and gently fry over a low heat until the vegetables are just softened.
• Remove the vegetables from the pan with a slotted spoon and set aside.
• Add the remaining 30ml/1fl oz of olive oil to the pan and heat.
• Remove the chicken from the marinade and pat dry. Add the chicken breasts to the pan and fry for 2-3 minutes on both sides
• until golden-brown all over.
• Remove from the heat and add the vegetables
• then
• using a sieve
• strain the marinade over the chicken. Discard the solid marinade ingredients.
• Transfer to the oven and cook for one hour
• or until the chicken is cooked through and the sauce has reduced by half.
• About 15 minutes before the end of cooking time
• pour in the saffron and its soaking liquid.
• To serve
• remove the chicken from the oven and place onto plates. Place spoonfuls of vegetables alongside and spoon the sauce over. Garnish with freshly grated lemon zest sprinkled over the top.