Chicken in Creamy Peppercorn Sauce

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, lay a chicken breast on your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book. Repeat for the other breasts. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, lay the butterflied chicken into the pan and cook for 3-4 mins on each side. Transfer the chicken to one side of the carrot baking tray and roast on the top shelf of your oven until the chicken is cooked, 5-6 mins. Once cooked, transfer to a plate and cover with foil to keep warm as it rests. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, halve, peel and thinly slice the shallot on another chopping board. Peel and grate the garlic (or use a garlic press). Wipe out your (now empty) frying pan and return to medium heat with a drizzle of oil.

When the pan is hot, add the shallot and cook until soft, 3-4 mins. Add the garlic and stir-fry until fragrant, 30 secs. Add the cracked peppercorns and stir in the cider vinegar. Allow the vinegar to evaporate completely. Stir in the water for the sauce (see ingredients for amount) and chicken stock paste. Allow it to reduce until thickened, 2-3 mins. Stir in the creme fraiche, then take off the heat.