Phil Vickery's braised chicken with little gem, peas and beans

It’s May, which means that the “Hungry Gap” is officially coming to an end.

Phil Vickery is here to celebrate the most colourful seasonal food - by serving up some crunchy crudités and a sunshine-filled spring chicken one-pot.

SPRING BRAISED CHICKEN WITH LITTLE GEM, PEAS & BEANS

Ingredients

6 tbsp any oil

8 chicken thighs, skin removed bone in

2 red onions, finely chopped

4 cloves garlic, finely chopped

2 tbsp flour

600mls strong chicken stock

200g thin baby carrots, washed really well (you can blanch first if you want)

200g frozen peas

200g frozen broad beans

2 little Gem lettuce cut into quarters

salt

pepper

Method

• Pre heat the oven to 200C gas 6.

• Heat the oil then add the seasoned chicken thighs and brown well.

• Remove the chicken and brown the lettuce wedges quickly in the chicken and oil, remove.

• Finally add the onions and garlic and again sauté quickly, then add a little flour to soak up the oil.

• Add the stock and bring to the simmer, add the chicken thighs, carrots, peas, beans and lettuce.

• Bring to the simmer, cover and pop into the oven and cook for 25 minutes, or until the chicken and carrots are just cooked.

• Lift out of the oven and serve with crusty French bread.

RADISHES WITH BLACK OLIVE & ANCHOVY

Ingredients

Long french radishes

Anchovies

Black olives

Salted butter

Method

• Combine all ingredients, mixing with a fork until smooth.

• Enjoy spread onto radishes.