Lemon and Thyme Chicken with Braised Broad Beans

Mains food, mains, recipes, tastey recipes, recipe ingredients

Serves: 4
Preparation: 20 minutes
Cooking Time: 90 minutes



Ingredients

  • 1 Elmwood medium chicken
  • 1 lemon
  • 5 thyme sprigs
  • 1tsp olive oil
  • 200ml chicken stock
  • 10g butterFor the braised beans2 baby gem lettuces, cut into ¼’s
  • 1tsp mint, chopped
  • 1tsp parsley, chopped
  • 100ml white wine
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g broad beans, podded
  • 200g peas

Method

  1. Pre-heat your oven to 190°C / gas mark 5.
  2. Wash the chicken and dry with kitchen roll then place onto a roasting tray.
  3. With a fine grater remove the zest from the lemon. Slice the remainder of the lemon in half and place into the cavity of the chicken.
  4. Rub the skin with the olive oil, season to taste and finally scatter over the lemon zest and thyme leaves and cook for 1 hour and 15 minutes or until the juices run clear when you cut into the leg. When ready remove and keep warm.
  5. Pour 1tbsp of the chicken fat into a large frying pan and cook the onions over a low heat until soft but not browned.
  6. Next add the garlic and baby gem lettuce and continue cooking for 2 minutes.
  7. Add the broad beans, peas and white wine and cook for a further 2 minutes. Next goes in the chicken stock, turn the heat up and bring to the boil. Divide the vegetables between your serving plates.
  8. Place the stock back onto the heat and reduce by a third. Whilst you’re waiting for this slice the chicken and place on your plates.
  9. When the stock has reduced add the fresh mint, parsley and the butter. Stir, season to taste and spoon over the vegetables.
  10. Serve with crusty bread or focaccia to mop up the juices.


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