Chicken and Summer Vegetable Casserole

Although the recent hot weather has meant lots of BBQ's, I sometimes crave the comfort of meat and vegetables.  This is a light one pot dish that everyone loves.  It is easy to make and you dont need to spend much time in the kitchen.  The longest job is double-podding the broad beans !!
Give it a go, it is now a firm family favourite any time of the year.  Enjoy!

Serves 6-8

Ingredients
2tbsp olive oil
25g butter
8 large chicken thighs
8 shallots
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

2.  Sprinkle over the flour and then stir in the mustard.  Pour over the wine, stirring all the time and then reduce a little.  Add the stock, bring to a simmer and return the chicken to the pan.  Cover and simmer for 30 minutes.

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

Put lid back on and simmer for a further 10 mins.  Stir in the lemon juice, cream and herbs and heat through.  Season with salt and freshly ground black pepper.  Transfer to a large saving dish and serve French style with warm crusty bread.

Serve casserole in a large bowl...delicious