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Chicken and broad bean fricassee
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
"Creamy chicken and broad bean fricassee with a comforting touch of tarragon."
Ingredients:
  • 27.30 gm olive oil
  • 750g chicken thigh fillets, trimmed, quartered
  • 2 garlic cloves, finely chopped
  • 82.50 gm dry white wine
  • 382.50 gm chicken style liquid stock
  • 1 1/2 tsp dried tarragon leaves
  • 500.00 ml frozen broad beans
  • 63.13 gm thickened cream
  • 40.00 ml chopped fresh tarragon leaves
  • Cooked risoni, to serve
Instructions:
  • In a non-stick frying pan over medium-high heat, warm 2 teaspoons of oil. Season the chicken with salt and pepper, then cook in batches for 3 minutes on each side until golden. Transfer to a plate.
  • Pour the rest of the oil into the pan and introduce the garlic. Stir and cook for 1 minute until it becomes aromatic. Sprinkle in the flour and continue cooking and stirring for 2 minutes. Take the pan off the heat and pour in the wine, stirring until the mixture is smooth. Mix in the stock and dried tarragon. Return the pan to the heat and cook for 5 to 6 minutes until the mixture thickens. Reintroduce the chicken to the pan and let it simmer, stirring occasionally, for 12 minutes or until the chicken is fully cooked.
  • Prepare broad beans according to the packet instructions until they are tender. Then, drain the broad beans and remove the skins.
  • Stir in cream and broad beans into the chicken mixture, cooking for 3 minutes or until warmed through. Add fresh tarragon, season with salt and pepper, and serve with risoni.

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