I love chicken, and I love broad beans (fava beans). I use both in this scrumptious chicken and broad beans dish.
This is a casserole which is bursting with flavour, and yet it is low in fat.
The big flavours come from fresh tarragon, French mustard and dry sherry. I don’t like to drink sherry but I love the taste of it in cooked food.
If you haven’t got a bottle of dry sherry at home, I recommend buying a bottle for cooking. It is quite inexpensive and it will keep for a long time. The alcohol in the sherry will of course evaporate when cooked but the taste is sensational.
You can swap the sherry for dry white wine.
Broad beans (fava beans) require a bit of work as you need to remove the tough outer skin of each bean once they are cooked. It is easy to do though - I find the process of removing the skins therapeutic.
I used chicken thighs on the bone last time I cooked this (I personally remove the skin which is the fatty part of the chicken). You can use bone and skinless thighs instead but if you do that, reduce the cooking time to 30 minutes.
Chicken and broad beans in a sherry, mustard and tarragon sauce
For 4 people:
2 tablespoons olive oil
8 chicken thighs on the bone
2 shallots, finely chopped
2 garlic cloves, crushed/minced
A handful of fresh tarragon leaves – roughly chopped – or use 1 heaped teaspoon of dried tarragon leaves
800ml, 1.4 pints, 3.5 cups chicken stock
225ml, 8floz, 1 cup dry sherry
1 tablespoon Dijon mustard
2 tablespoons half-fat crème fraiche
500g frozen broad (fava) beans
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