Pre heat the oven to 200 degrees.
Season the chicken with salt and pepper.
Heat a pan and add a drizzle of olive oil. Cook skin side down until golden brown, Turn the breast over and transfer straight into the oven for 12 minutes. Remove from the oven and allow to rest.
Finely dice the shallots. Puree the garlic using the back of a knife along with a pinch of maldon sea salt. This will help to break the garlic down. Cut the baby gem in half lengthways, then slice across in roughly inch pieces. Remove the leaves from the stalk and finely chop. Reserve to finish the dish.
Add 1 teaspoon of olive oil to a pan and fry the bacon until golden brown. Remove the bacon from the pan but keep the fat to fry the shallots and garlic. Fry for 3 minutes until they just begin to caramelise. Using a piece of kitchen paper dab away any excess fat then add the chicken stock the pan. Reduce by half.
Now add the bacon back to the pan along with the peas and baby gem, Cover with a lid and cook for 5 minutes on a medium heat. Remove the pan from the heat and finish with the resting juices from the chicken along with the creme fraiche and tarragon. Check the seasoning.
Spoon a pile of the fricasse in the middle of a shallow bowl with the sauce around, placing the chicken on top
«Spoon a pile of the fricasse in the middle of a shallow bowl with the sauce around, placing the chicken on top»