Chicken with peas and tarragon sauce
Description
This recipe won't take much time. Place the chicken, garlic, bay leaf, peppercorns, and a few sprigs of parsley into a pot. Fill almost to the top with cold water and bring to a boil. Simmer for 18 to 20 minutes, then transfer the chicken to a bowl and let it cool. Set aside the garlic and 1/2 cup of the cooking liquid. In a food processor, combine tarragon, bread, capers, garlic, and parsley, and blend until smooth, about 15 seconds. While the processor is running, add the oil and the reserved 1/2 cup of cooking liquid. Season with salt and pepper. In a small saucepan, bring water to a boil and add the peas. Cook until bright green, about 2 minutes. Drain. Place 2 tablespoons of sauce onto each of 4 plates. Slice each chicken breast into 5–6 pieces, divide among the plates, and top with the peas. Garnish with tarragon and serve with the remaining sauce. Serve warm.