Give it a go, it is now a firm family favourite any time of the year. Enjoy!
2tbsp olive oil
8 large chicken thighs
2 cloves garlic, chopped
450g/baby new potatoes, halved
450g/baby carrots, halved lengthways if large
3tbsp plain flour
1 1/2 tbsp Dijon mustard
425ml dry white
425ml chicken stock
225g asparagus tips
225g broad beans ( thawed if frozen)
1 tbsp lemon juice
100ml double cream
Handful of fresh parsley and tarragon
1. Heat the oil and butter in a large pan and sauté the chicken until golden and set aside.
|Fry the chicken pieces until starting to brown|
Add the shallots, garlic, potatoes and carrots to the pan and toss for 5 minutes.
|Saute the vegetables|
3. Cook the broad beans for 4-5 minutes in salted boiling water, drain and refresh in cold water and then double pod them. Scatter the broad beans and asparagus tips over the casserole but do not stir in.
|Add the asparagus and brosd beans to the creamy mixture|
|Serve casserole in a large bowl...delicious|