Simple and Classic Chicken Dishes

The hot weather arrives and I sort of  'down tools' in the kitchen and look to make the most of the stovetop, microwave and the stockpile of curries, braises and casseroles in the freezer. At this time of year broad beans and asparagus are in season and not too expensive so I like to make simple classic dishes that feature these ingredients. This recipe is in the classic French style, although perhaps a little less creamy than you would expect. In classic french cooking the broad beans would be double podded to show of the vibrant green colour and remove the somewhat fibrous and tough skin. I do not mind them left with the skin on and it is certainly much less work. Ifyou have lots of broadbeans use them as the leftover sauce and broadbeans are delicious reheated and served with a slice of crusty bread.

Broadbeans and asparagus are not available or in season all year round. This is another version that uses sage instead of thyme and spring onion instead of broadbeans, mushrooms may also be used.

Tuck a leaf or two sage underneath the skin of the chicken for added flavour.

How To

Pan fry chicken

Add garlic, stock, thyme, sherry reduce sauce

Sometimes I remove the chicken to reduce the sauce and then add the cream. If using chopped spring onions in place of the broad beans add them towards the end of the cooking process.

 Chicken with Broad Bean and Sherry Cream Sauce

4 chicken thigh fillets, or breast fillets 2 -4 cloves garlic, crushed fresh thyme leaves*  Small amount of oil for frying

1 - 2 cups cooked broadbeans 1/3 cup dry sherry 1/3 cup chicken stock, fresh if possible 1/3 cup light cream/cream black pepper, freshly ground To serve Fresh thyme leaves Blanched or lightly cooked asparagus, 12 spears

Heat a small amount of oil in a frypan, add chicken and gently until golden brown for approximately 8 minutes. 

Turn chicken and cook for a further minute.

Add broad beans, garlic, thyme and sherry. Cover and cook for a few minutes until the sauce has reduced by half. 

Add cream and some black pepper, Simmer gently for a few minutes to allow sauce to thicken slightly. Remove from heat.

Place a few spears of asparagus on each plate, place a chicken portion on top and then spoon over the broad bean sauce.

Garnish with fresh thyme sprigs.

*I use sprigs of thyme and do not worry too much about the stalks.