One Pot Spring Chicken

Add 1 tablespoon of olive oil into a large frying pan and place over medium-high heat.
Season the chicken breasts with ½ teaspoon each of salt and black pepper and add to the pan. Sauté for 3 minutes then turn the breasts over and cook fur a further 3 minutes on the second side. Remove from the pan and set aside.
Cut the gem lettuce in quarters, cutting through the core and leave it intact so that you have 4 wedges of lettuce.
Place the lettuce wedges into the frying pan and sauté for 1 minute on each cut side, then remove from the pan and set aside.
Add the remaining 2 tablespoons of olive oil to the pan, along with the potatoes and sauté for 3 minutes. Now add the leek and celery and continue to sauté for a further 5 minutes.
Add the radish and garlic to the pan, along with the white wine. Increase the heat to high and reduce the wine by ¾ to a syrup like consistency, this will take around 4-5 minutes.
Now return the chicken to the pan, all with any of the resting juices, and pour over the chicken stock. Bring to a boil then reduce the heat to medium-low and simmer gently for 10 minutes.
Add the asparagus, garden peas and tarragon to the pan and cook for a further 5 minutes.
Check that the chicken is cooked through and add a few more minutes if required.
Finally add the remaining ½ teaspoon of salt and black pepper to the pan, stir through and add back the sauteed gem lettuce and cook for 1 minute to warm through in the stock.
Take the pan off the heat and serve.