Name: Chicken and broad bean fricassee
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 4 single (800g) chicken breast fillets, halved; 1/4 cup (40g) plain flour; salt and pepper; 1/2 teaspoon olive oil; 20 gram butter; 400 gram baby chat potatoes, sliced thinly; 1 bunch (200g) baby carrots; 2 cup (500ml) chicken stock; 2 cup (300g) frozen broad beans, peeled; 1/4 cup (60ml) creme friache or sour cream; 2 teaspoon tarragon leaves

Chicken and broad bean fricassee

This creamy French stew is made with creme friache and butter to give you a delicious meal filled with juicy chicken and veggies.

Serves 4

Prep

25M

Cook

35M

Total

Skip to Recipe

Ingredients

4 single (800g) chicken breast fillets, halved

1/4 cup (40g) plain flour

salt and pepper

1/2 teaspoon olive oil

20 gram butter

400 gram baby chat potatoes, sliced thinly

1 bunch (200g) baby carrots

2 cup (500ml) chicken stock

2 cup (300g) frozen broad beans, peeled

1/4 cup (60ml) creme friache or sour cream

2 teaspoon tarragon leaves

Method

1.Toss the chicken in combined flour, salt and pepper; shake away excess flour.

2.Heat oil and butter in a large, deep frying pan; cook chicken until well browned all over and almost cooked through. Remove.

3.Add potatoes and carrots to same pan; cook; stirring, 1 minute. Stir in stock, bring to boil, then simmer, covered, about 5 minutes or until vegetables are almost tender.

4.Return chicken to pan, simmer, covered, for about 5 minutes or until heated through. Add beans and creme fraiche; stir until heated through. Season with salt and pepper.

5.Serve topped with tarragon.

Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

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