Instructions: Preheat oven to 180c/Gas 4.

1 Place the chicken breasts, skin-side up, in a buttered ovenproof dish. Season, cover and cook for 5-6 minutes.

2 For the Sauce: Finely chop the shallot and place in a small saucepan with the tarragon vinegar. Boil rapidly for two minutes.

Place the butter in a microwave-safe jug or bowl and cook on power level 7 or medium for one minute until melted.

3 Strain the vinegar mixture into a heatproof bowl set over a pan of simmering water. Using electric beaters, whisk in the egg yolks and gradually whisk in the melted butter to make a thick, foamy sauce.

4 Squeeze in a little lemon juice and add the salt and pepper to taste. Keep warm.

5 Remove the lid from the chicken and return to the oven for 8-10 minutes until the chicken is cooked through and golden.

6 Cut the potatoes into 1cm/ 1/2" thick slices. Heat the oil in a large frying pan and cook the sliced potatoes over a medium heat for 5-6 minutes until golden.

7 Pour the white wine into a saucepan and bring to the boil. Halve the carrots lengthways and add to the pan with a pinch of salt. Cover and cook rapidly for one minute.

8 Crush the garlic into the potato pan, season to taste and cook for another minute or so. Finely chop the tarragon.

9 Add the mangetout to the carrots and cook for another two minutes.

Remove the chicken from the oven and put on a serving plate.

10 Spoon over the sauce and sprinkle over the chopped tarragon. Spoon the potatoes next to the chicken, drain the vegetables and arrange alongside the potatoes.

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