Stew Chicken with Broad Bean Recipe

Ingredients : Serves 4

155 g

3 tablespoons

2 tablespoons

1 large

125 ml

310 ml

2 teaspoons

350 g

800 g

3 tablespoons

Frozen broad beans

Chicken thighs on the bone (skin removed, optional)

Seasoned plain (all purpose) flour

Oil

Red onion, cut into small wedges

Dry white wine

Chicken stock

Finely chopped rosemary

Marinated chicken

Potatoes, cut into large cubes

Butter

Method :

Remove the skins form the broad beans. Coat the chicken in the flour, shaking off the excess.
Heat the oil in a saucepan or flameproof casserole dish over medium heat, then brown the chicken in two batches on all sides. Remove and drain on crumpled paper towels.
Add the onion to the pan and cook fro 3-4 minutes, or until soft but not brown. Increase the heat to high, pour in the wine and boil for 2 minutes, or until reduced to a syrup.
Stir in 250 ml of the stock and bring just to the boil, then return the chicken to the pan with the rosemary.
Reduce the heat to low and simmer, covered for 45 minutes.
Add the artichokes to the pan, increase the heat to high and return to the boil.
Reduce to a simmer and cook, uncovered, for 10-15 minutes.
Add the beans and cook for a further 5 minutes.
Meanwhile, cook the potato in a large saucepan of boiling water for 15-20 minutes, or until tender.
Drain, then return to the pan. Add the butter and the remaining stock and mash with a potato masher.
Serve on the side of the stew.