Drizzle the oil over the chicken and
season. Heat a heavy-based frying pan
and put the chicken in, skin side down.
Fry on a high heat for 3-4 minutes until
the skin is golden and crisp. Turn the
chicken over and fry on a medium heat
for a further 6-8 minutes until just cooked.
Meanwhile, melt the butter in a pan.
Add the onion and garlic and cook on a
low heat until soft and transparent. Stir
in the horseradish cream and crème
fraîche and simmer for 2-3 minutes.
Toss in the peas, lettuce and sugar
and season well. Simmer for 2-3 minutes
until the lettuce has wilted slightly, then
remove from the heat and scatter in the
mint. Divide the peas between hot plates,
top with the chicken and serve with
buttered new potatoes.