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Pan-fried chicken, with courgette and broad bean salad
Fruit and vegetables
1
garlic
clove, peeled and left whole
2 sprigs fresh
thyme
100g/3½oz
broad beans
, double podded
1 green
courgette
1 yellow
courgette
1 tbsp fresh
basil
leaves, leaves picked
1 tbsp
tarragon
, leaves picked
1 tbsp
dill
, leaves picked
1
lemon
, zest and juice
1 red
chilli
, finely chopped
Cooking ingredients
2 tbsp
olive oil
1 tbsp
olive oil
75g/2½oz
pine nuts
2 tbsp
olive oil
Dairy, eggs and chilled
40g/1½oz unsalted
butter
Meat, fish and poultry
2
chicken
supreme, bone in, skin on
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