May 15, 2012 - 16:31 BST hellomagazine.com Pan seared corn fed chicken breast, Lancashire parched peas, tangled leeks & carrots GALLERY Dish type: Main CourseServes 2 Ingredients: 2 x 6/8oz Corn-fed chicken breasts (Skin on French trimmed) 150g Pigeon peas or parched peas (Soaked & blanched) 1 Bunch baby carrots 1 Bunch baby leeks For the peas: Soak the peas for 24 hours in water with a teaspoon of bicarbonate of soda Once soaked wash well & cover with stock & a splash of vinegar & simmer gently until just cooked (Do not season with salt as this will make the skins tough, any seasoning can be done when warming the peas through) For the sauce: 1 Finely diced banana shallot Olive oil 1 Garlic cloves crushed 1g Fresh thyme leaves 100g chicken bones 1 Pints of hot chicken bouillon (Gluten free) 1 Small glass of red wine 1 tablespoon of Doves farm gluten free flour A knob of unsalted butter Salt & pepper to taste Method: In a pan sauté the chicken breast skin down until golden brown, season well & roast in a medium hot oven. Check regularly & once cooked remove from the oven & allow to rest somewhere warm prior to service. Blanch the peeled baby carrots & the sliced lengthways baby leeks in salted water & once cooked refresh in cold water, set aside. To make the sauce take the chicken bones, dust with the flour & bake in an oven until brown. In a pan sauté the shallots, garlic & thyme deglaze with the red wine & add the scorched bones. Add the hot chicken stock & simmer. When ready pass through a fine sieve & set aside somewhere warm. To complete the dish, gently warm the tangled carrots & leeks. Add a little hot chicken jus to the peas season & warm through. To plate, take the carrots & leeks, place in the centre of the dish, thinly slice the rested chicken breast, place on top of the tangled vegetables. Spoon the Lancashire parched peas into a little casserole dish, finish the chicken jus with a knob of butter, drizzle over the chicken, garnish with chervil & serve.