Summer Breeze Pistachio Chicken

Boil a full kettle 

Cut the potatoes into bite-size pieces (skins on)

Add the potatoes to a pot with a lid, cover with salted boiled water by 5cm and bring to the boil over a high heat

Once boiling, cook, covered for 10-15 min or until fork-tender

Meanwhile, trim the green beans and cut them in half lengthways (alternatively, halve width ways if you're short on time)

Peel and finely chop (or grate) the garlic

Chop the tarragon finely, including the stalks

Chop the capers roughly

Add the pistachios to a dry, wide-based pan (preferably non-stick) over a low heat and cook for 2-3 min, until toasted

Once toasted, transfer them to a bowl and bash with a rolling pin into a coarse rubble, reserving the pan for the next step

Cut the chicken into strips 

Return the pan to a medium heat with 1 tbsp [2 tbsp] olive oil and a pinch of salt

Once hot, add the chicken and cook for approx. 2 min on each side, or until golden 

Meanwhile, add the green beans to the potatoes and cook for a further 1 min

Once cooked, drain the lot and add them to the chicken with the garlic and a knob of butter

Cook for a further 3 min until the chicken is cooked through and the potatoes are starting to turn golden 

Remove the pan from the heat and stir in the chopped capers, tarragon, vinegar and crushed pistachios

Mix well and season generously with salt and pepper