Preheat the oven to 200’C
Drizzle the garlic in oil and roast for 10-15 minutes until soft enough to just squeeze out the skin
Mix the chicken goujons with the lemon juice, oil and saffron and leave to marinate for 20minutes
Heat a non-stick frying pan to a high temperate and toss in the chicken, along with all the juices.
Fry on each side for about 3 minutes, check to see if the largest is cooked through and if is still a little pink in the middle cook a little longer until white all the way through, and then remove from the heat and set aside.
Meanwhile heat the peas in the chicken stock for 2-3 minutes and blend together along with the smoked garlic.
Using the frying pan used to cook the chicken, heat a little extra oil and cook the celery for 3-4 minutes.
Add the risotto rice and stir so everything is well mixed together.
Add the white wine and the vinegar and stir until absorbed.
A ladle at a time, add the pea stock, stirring until absorbed before adding the next. Continue to do this until the rice is cooked, which should take around 20 minutes.
Bash the chicken with a rolling pin and flake apart. When you add you last drop of stock stir in the sweetcorn and the majority of the chicken, leaving a little aside to garnish.
Season to taste and top with fresh thyme.