Seared Chicken in Creamy Chive Sauce

Once the potatoes have roasted for 10 mins, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side. 

Meanwhile, trim the bottom 2cm from the asparagus and discard. 

Finely chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).

Once browned, lay the chicken onto one side of a baking tray.

Pop the asparagus and tomatoes on the other side. Drizzle the veg with oil, scatter over the grated garlic, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the top shelf of your oven until the chicken is cooked through and the veg is tender, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

When the potatoes have 5 mins remaining, sprinkle over half the Parmigiano Reggiano and return to the oven until melted.

Pop a small saucepan on medium heat and add the creme fraiche, chicken stock paste, mustard (add less if you'd prefer) and water for the sauce (see pantry for amount).

Stir together and bring to the boil, then reduce the heat and simmer until slightly thickened, 3-4 mins.

Stir the remaining Parmigiano Reggiano into the sauce until melted.

Stir in the chives, then remove from the heat and set aside. Add a splash of water if your sauce has thickened too much. 

When the potatoes are ready, sprinkle over the truffle zest and toss to coat.