Chicken Fricassee

Begin by tossing the chicken in the seasoned flour until evenly coated.

Heat a glug of oil in a large frying pan over a medium heat and place the chicken pieces into the pan. Fry the chicken gently until golden brown all over.

Next prepare the veg; peel and dice the onion and finely chop the garlic. Brush the mushrooms to rid them of any dirt.

Remove the chicken from the pan and add the onion, garlic and mushrooms, add in the butter and turn the heat up to high before pouring in the wine. Let it bubble away until reduced by half.

Pour in the chicken stock, add the whole thyme sprig and return the chicken pieces to the pan. Simmer gently with the lid on for 25 minutes, turning the chicken over every so often and toping up with more water if it looks like it’s boiling dry.

Add the potatoes after the 25 minutes and cook for a further 15 minutes.

Stir the broad beans into the fricassee to heat through and cook for 2 minutes.

Remove the fricassee from the heat and stir in the double cream, zest of the lemon and finely chopped tarragon leaves.

Serve with a portion of drained rice and enjoy with a glass of white wine that’s left form the bottle!