Meat mains
Chicken, broad beans and new potatoes with mustard and tarragon
The tarragon's lemon-aniseed flavour and the sharpness of mustard combine in a creamy sauce that really brings together this summer trio of chicken, new potatoes and broad beans. Nothing more is needed for a lovely dinner – though a crisp green salad wouldn't go amiss.
Ingredients
- 3 tbsp oil for frying
- 4x chicken thighs and 4 x drumsticks, about 1kg
- 1 large onion, finely sliced
- 2 garlic cloves, finely chopped
- 500ml dry cider
- 2 bay leaves
- 400ml hot chicken or veg stock
- 700g broad beans in their pods, shelled
- 700g new potatoes, halved or quartered if large
- 2 tbsp course grain mustard
- 2 tbsp double cream or crème fraîche
- large handful fresh tarragon leaves
- salt and pepper
Method
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Step 1
Heat the oil in a large pan. Add the chicken and fry on all sides until brown. Don't overcrowd the pan; cook in batches if necessary. Remove to a plate.
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Step 2
Add the onion to the same pan, with a little more oil if needed. Fry gently for 6 minutes. Add the garlic and fry for 2 minutes. Add the cider, bring to the boil and let it bubble away for 5 minutes.
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Step 3
Return the chicken to the pan, with any juices from the plate. Add the bay leaves and stock. Season. Reduce the heat, cover and simmer for 20 minutes.
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Step 4
While that pot is simmering, in another pan of boiling water, cook the broad beans for 4 minutes. Drain, refresh in a bowl of cold water, then remove the outer skins to reveal the bright green beans. Leave to one side.
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Step 5
Add the potatoes to the chicken pot. Cover and simmer for another 20 minutes, or until the potatoes are just tender.
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Step 6
Check the chicken is cooked through (simmer a little longer if needed).
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Step 7
Add the broad beans, mustard and cream and simmer for 5 minutes. Stir in the tarragon and check the seasoning before serving.