- 0:20 Prep
- 1:25 Cook
- 4 Servings
- Capable cooks
Great flavour isn’t the only reward you get for making this gently braised chicken well ahead – it also means this mouth-watering meal is on the table much faster.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1.6kg whole chicken, cut into 10 pieces
- 1 large leek, trimmed, halved lengthways, washed, thinly sliced
- 2 garlic cloves, crushed
- 185ml (3/4 cup) white wine
- 185ml (3/4 cup) Massel salt reduced chicken style liquid stock (see note)
- 4 x 5cm-long strips lemon rind, white pith removed
- 500g ripe tomatoes, coarsely chopped
- 150g (1 cup) frozen broad beans, peeled
- 2 teaspoons cornflour (see note)
- 125ml (1/2 cup) pouring cream
- 2 tablespoons chopped fresh continental parsley
- Mashed potato, to serve
Method
- Step 1Heat the oil in a large heavy-based saucepan over medium-high heat. Add half the chicken and cook, turning once, for 4-5 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.
- Step 2Drain excess fat from the saucepan, leaving about 1 tablespoon in the pan. Reduce heat to medium. Add the leek and garlic, and cook, stirring often, for 6 minutes or until the leek starts to soften. Increase heat to high. Add the wine and cook for 2-3 minutes or until the wine has reduced by half. Add the stock and bring to the boil.
- Step 3Return the chicken to the pan. Add the lemon rind. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 40 minutes. Stir in the tomato and broad beans. Cook, covered, for 10 minutes. Season with salt and pepper. (To freeze, see note.)
- Step 4Place the cornflour in a small bowl. Stir in the cream. Add to the chicken mixture and cook, stirring, for 2 minutes or until the sauce thickens slightly. Stir in the parsley. Divide the chicken mixture among serving plates and serve with mash.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2787 kj
Energy
44g
Fat Total
17g
Saturated Fat
4g
Fibre
53g
Protein
230mg
Cholesterol
294.02mg
Sodium
5g
Carbs (sugar)
7g
Carbs (total)
Notes
Make sure you use gluten-free stock and cornflour if you want this recipe to be gluten-free.
Cook’s tip: For step-by-step directions to help you cut a whole chicken into pieces, go to www.taste.com.au then click on article search. Type “cut a whole chicken” into the search bar.
Swap it: For something different, swap the broad beans for fresh or frozen peas. Make sure you use gluten-free stock and cornflour if you want this recipe to be gluten free.
To freeze: At the end of step 3, set aside for 30 minutes to cool. Transfer to a 2.5L (10-cup) capacity freezerproof dish. Cover and place in the fridge for 3 hours to chill. Label, date and freeze for up to 3 months.
To thaw: Place in the fridge for 1-2 days or until thawed completely.
To reheat: Transfer to a large heavy-based saucepan. Cover and heat over medium heat, stirring occasionally, for 20-25 minutes or until heated through. Continue from step 4.
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Australian Good Taste
