- Preheat a heavy based frying pan over medium heat with a little olive oil
- Season the chicken with sea salt then place skin side down into the pan to render & crisp the skin before searing on the opposite side then lower the heat & cook through or transfer to a preheated oven 200°C /180°C fan assisted (gas 6) for 20 minutes until fully cooked through.
method for the sauce
- In a saucepan add the garlic & cover with water, bring to a boil then discard the water, do this 2 more times
- Add the lemon, a pinch of salt & sugar & 500ml fresh water, then simmer over a low heat until the water has fully evaporated & the garlic turns golden
- Add the stock & reduce by half
- Add the cream & simmer for around 5 minutes on a low heat
- Blitz to a smooth sauce & reserve
- For additional flavour deglaze the chicken pan with the sauce.
method for the pancakes
- Salt the courgette lightly for a few minutes in a colander then squeeze out all excess moisture
- Mix together flour & egg, fold through the courgette & dill then season to taste .
- In a non-stick frying pan over a medium high heat with a little olive oil, spoon the mixture in, flatten a little & cook for a couple of minutes each side, until golden brown with crispy edges, this will make approximately 6 pancakes.
to serve
Slice the chicken in half, place the pancakes on the side & spoon around the sauce. Serve with a herb salad dressed in a zingy lemon dressing.
