This is a dish that James features on his menu at the Pipe and Glass, you can leave the pickled mushrooms and the fritter off if you wish for a simpler option or serve the chicken and tarragon fritter with just the braised peas.

About the Chef


  • 4 free range chicken breasts, skin on
  • 250ml chicken stock
  • rapeseed oil
  • Chicken and tarragon fritter
  • 1 chicken breast, skin removed
  • 250ml Estate Diary Guernsey double cream
  • 1 tbsp fresh tarragon, chopped
  • salt and pepper
  • 2 Cacklebean eggs, beaten
  • 100g plain flour
  • 150g panko breadcrumbs
  • For the braised peas and lettuce
  • 600g fresh garden peas
  • 100g smoked bacon lardons
  • 2 little gem lettuce, coarsely shredded
  • 300ml chicken stock
  • 100g baby onions, peeled
  • salt and pepper
  • 80g Estate Dairy unsalted cultured butter
  • 50g plain flour
  • pea shoots, to garnish
  • Pickled baby mushrooms
  • 150g baby button mushrooms, or white button mushrooms quarter cut, or white shimeji mushrooms
  • 1 large shallot, peeled and thinly sliced
  • 1 clove of garlic, chopped
  • 1 sprig of fresh tarragon
  • 100ml white wine vinegar
  • 50ml water
  • 20g salt
  • 20g caster sugar


For the fritter

1. To make the fritter start with preparing a kind of chicken mousse. First, dice the skinless chicken breast and place in a food processor. Season with a little salt and pepper before blitzing until smooth, then add the chopped tarragon. Slowly pour in the double cream whilst the processor is going until it has all been incorporated - be careful not to over mix as it will split.

2. Lay out 2 pieces of cling film about 50cm long on top of each other. Decant the chicken mixture into a line in the centre of the cling film, leaving at least 10cm at each end. Fold and roll the cling film over the chicken mousse mix to form a sausage shape. Hold each end to tighten it up and then tie each securely to make the sausage.

3. Place the sausage in the fridge for at least 30 minutes. After this, you will need to poach the chicken sausage to cook it whilst in the cling film. To do this, place the sausage in a deep roasting tray, cover with water and tin foil. Cook in the oven at 160C for about 30 minutes - until it is firm to touch. Remove from the water, allow to cool slightly and then place in the fridge to cool completely for at least 2 hours, or you can cool it in an ice bath to speed up the process.

4. Once cooled, slice into 4 pieces and pass each piece through the flour, beaten egg and breadcrumbs to coat. Store in the fridge until needed.

For the braised peas and lettuce

1. Melt 10g of butter in a frying pan and sear the peeled baby onions over a medium heat until golden brown and soft. Remove the onions, then in the same pan fry the bacon lardons until golden brown. Pour the chicken stock into a saucepan and bring to a boil.

2. Mix 50g of the butter and the flour together in a small bowl to create a paste and whisk it into the boiling stock to thicken its consistency. Then add the peas, bacon and onions. Bring back to the boil and add the lettuce. Simmer for 1 minute, stir in the remaining butter and remove from the heat.

For the pickled mushrooms

1. Place the shallot, garlic, white wine vinegar, water, sugar, salt and tarragon into a saucepan. Bring to the boil, then remove from the heat. Add the mushrooms to pickle and cool until needed.

2. Cook the chicken by browning the skin in a frying pan in a little rapeseed oil, turning over to sear the bottom of the breast. Pour 250ml of the chicken stock over the chicken and place in the oven to cook at 180°C for 20 – 30 minutes until cooked through - 75 degrees in the middle.

3. Remove from the oven and cover with tin foil or a lid and rest in the remaining stock for 5 – 10 minutes.

For the fritters

1. Remove the tarragon fritters from the fridge and deep fry them at 180°C until golden brown. Place onto a baking tray and finish in the oven for a couple of minutes to make sure they are hot in the middle. Alternatively, you can pan fry these in rapeseed oil until golden brown on all sides and then finish cooking through the oven.

To serve

1. Slice the fritters in half on an angle, carve the chicken breast in half, serve with the braised peas and lettuce and garnish with the pickled mushrooms and pea shoots.

Chefs tip
James serves the chicken with a barbecued and braised half gem lettuce and some fried bacon crumb on top.

Serve and enjoy!


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