Sautéed chicken with herbs
Heat the oil in a heavy frying pan over a high heat. Brown the chicken pieces in the oil in two batches.
When browned, reduce the heat to medium-high and return all the chicken to the pan. Cover the pan and leave to cook for about 10 minutes.
Turn the chicken pieces, spooning their juices over them, then sprinkle the garlic, shallots, half of the herbs over them. Season with salt and pepper. Cover again and cook for a further 8 minutes.
When cooked, lift the chicken pieces out with the cooked shallots, garlic and pan juices. Squeeze the lemon juice over the chicken, sprinkle with the remaining herbs and serve hot.