Lemon and Thyme Chicken with Braised Broad Beans
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
- Pre-heat your oven to 190°C / gas mark 5.
- Wash the chicken and dry with kitchen roll then place onto a roasting tray.
- 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.
- 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.
- Pour 1tbsp of the chicken fat into a large frying pan and cook the onions over a low heat until soft but not browned.
- Next add the garlic and baby gem lettuce and continue cooking for 2 minutes.
- 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.
- 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.
- When the stock has reduced add the fresh mint, parsley and the butter. Stir, season to taste and spoon over the vegetables.
- Serve with crusty bread or focaccia to mop up the juices.