Spring chicken with pomegranate gravy

1.In a large, heavy-based pot, melt the butter and oil until almost smoking. Gently add the chicken breasts, skin side down. Leave to brown (about 5-8 minutes) – try not to fiddle with them until they are golden. Turn them and lightly cook the other side. Remove the chicken and set aside.

2.To the juice/fat in the pot, add the leek and onion, then sauté until softened. Add the rosemary and garlic, cooking for a further 3-4 minutes.

3.Add the stock, pomegranate molasses, sugar and seasoning. Simmer for 2-3 minutes. Add the chicken breasts back into the pot and simmer for a further 15-20 minutes until they are cooked through. Check seasoning is sufficient, add salt and pepper as required.

4.The juices can be thickened by adding ½ tsp cornflour or simmered for 5 minutes until it reduces and becomes syrupy.

5.Drizzle chicken with sauce, garnish with nuts, and serve with steamed broccolini.