Garlic Chicken And Broad Beans

1. 1

   Heat oil in a heavy-based saucepan on high. Cook chicken for 3 minutes each side, until browned. Remove from pan and discard oil.

2. 2

   Melt butter on medium heat. Pan-fry shallots for 3 minutes, until soft. Return chicken to pan and add wine. Bring to a boil and cook for 4 minutes, until wine evaporates. Add stock and simmer, covered, on low heat for 30 minutes, until chicken is cooked through.

3. 3

   Meanwhile, cook broad beans in a saucepan of boiling, salted water for 2 minutes. Drain. Cool in ice water. Drain again. Remove and discard skins.

4. 4

   Remove chicken. Stir in cream, garlic and broad beans. Bring to a boil and season to taste. Serve chicken with broad beans and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.