Locally sourced chicken and vegetables make a delicious summer lunch or supper dish. For four portions you will need:

• 4 chicken breasts or a mix of thighs and drumsticks
• 1 crushed garlic clove
• 50g butter
• 25g flour
• ½ litre chicken stock
• 2 tablespoonfuls double cream or crème fraiche, lemon juice

Cut the chicken into large chunks. Season with salt and pepper. Melt the butter in a casserole, add the chicken pieces, and cook gently for a couple of minutes. Add the flour, stirring well, and then the chicken stock. Bring to the boil, cover and simmer gently until the chicken is tender, about 30 - 40 minutes.  Finish the fricassé with the cream or crème fraiche and a squeeze of lemon.

Serve with carrots, mange tout, thinly sliced steamed fennel and new potatoes, or couscous -bon appétit.