• 1 cup dry white wine
• 1 shallot , finely chopped
• 6 whole black peppercorns
• 1 bay leaf
• 1 stick cold unsalted butter , cut into cubes
• Kosher salt

• 1 head (large) butter lettuce
• 1 cup fresh garden peas , beached in salted water

To make beurre blanc: Add white wine, shallot, bay leaf, peppercorns and salt to a saucepan, and simmer until it's syrupy and just coats the bottom of the pan. Add butter cubes, a little at a time whilst stirring with a whisk to thicken the sauce and give it a shine. Give it a final season with salt and pepper to taste.

To make salad: Cut off the root of the butter lettuce and separate the leaves. Place the leaves in a large mixing bowl with blanched peas then dress with warm beurre blanc, and toss so the leaves wilt a little.

To serve the complete dish, break down the chicken into 10 pieces. Add chicken and potatoes to the bibb lettuce salad and gently toss together to combine. Finish with a drizzle of beurre blanc.