Instructions: 1. Preheat the oven to 180 c / 350 f / Gas Mark 4. Put the chicken breasts in a shallow dish with the tarragon, olive oil and fresh ground black pepper, cover and put to one side.

2. Bring a deep pan of water to the boil, cut the heads off the garlic in half horizontally and put into the water, simmer for 7 minutes. Using a slotted spoon transfer to a roasting dish with a couple of bayleaves and a sprig of thyme. Drizzle over a little oil and cook in the preheated oven for 45 minutes.

Polenta

3. In a large saucepan bring water to simmering point, add 1 tsp of salt then add the polenta flour (letting it run through your fingers in a thin stream, stirring all the time to prevent lumps forming). Cover and simmer for 30 minutes, stirring every 5 minutes. The polenta is cooked when it comes away from the sides of the saucepan.

Vegetables

4. Peel the pepper and cut into strips, thinly slice diagonally the courgette, slice the fennel, cut the red onion into thin wedges and cut the cherry tomatoes in half. Drizzle with oil.

5. 10 minutes before the polenta and garlic have finished cooking, heat a rigid griddle on high and cook the warm chicken breasts for a couple of minutes on each side. Squeeze the lemon over, place in between two warm plates, put to one side.

6. In the same pan cook the vegetables for a couple of minutes. Squeeze the garlic out of its papery shell and add to the polenta with the butter. Mix together thoroughly and season with freshly ground black pepper.

7. Spoon the polenta onto two warm serving plates, place the chicken breasts on top and divide the vegetables between the two, garnish with fresh tarragon and serve.

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