Sunday, October 10, 2010

Chicken, artichoke and broad bean stew

I'm falling a bit behind with my blogging. I cooked this dish on Wednesday night but it was such a yummy dish, I feel it is my duty to share it with you.

It is a recipe from the Murdoch Fast Food cookbook, which is a handy book to have in the pantry.  Below is the recipe with my comments in italics.

Ingredients

1 cup (155g) frozen broad beans
8 chicken thighs on the bone (skin removed, optional) - I bought chicken thigh fillets rather than on-the-bone
1/2 cup (60g) seasoned plain flour - I didn't use anywhere near 1/2 cup, probably only half
2 tablespoons oil
1 large red onion, cut into small wedges
1/2 cup dry white wine - I bought a $8 bottle of sauvignon blanc from Marlborough
1 1/4 cups chicken stock
2 teaspoons finely chopped fresh rosemary
340g marinated artichokes, well drained and quartered
6 button mushrooms, sliced
800g potatoes, cut into large pieces
60g butter - used about 30g only

Instructions

1. Coat the chicken in flour and shake off the excess.  Heat the oil in a saucepan then brown the chicken in two batches on all sides over medium heat.


The thights from my butcher were so big I only used six.

Remove and drain on crumpled paper towels.

2. Add the onion to the pan and cook for 3 - 4 minutes, or until soft but not brown.  Increase heat to high, pour in the wine and boil for 2 minutes, or until reduced to a syrup.


Stir in 1 cup of the stock and bring just to the boil, then return the chicken to the saucepan with the rosemary.  Reduce the heat to low and simmer, covered, for 45 minutes.  I did it for only 30 minutes and it was fine.

3. Boil the frozen broad beans then drain and remove the skins from the broad beans.  This was actually the first step in the recipe but I think it can be done at this stage.  And the book didn't ask for the broad beans to be boiled.  Trust me, if you don't boil the beans first you can't remove the skins! 

4. Add the artichokes and mushrooms, increase the heat to high and return to the boil.  Reduce to a simmer and cook, uncovered, for 10 - 15 minutes.


Add the beans and cook for 5 minutes.

5. Make mash potatoes with butter and the rest of the stock (no milk)


It was so delicious!  The chicken was unbeliveably tender, the sourness of the artichokes contrasted really well with the slight sweetness of the sauce, and the broad beans had a nice nutty texture.  We enjoyed the dish with the wine used in the cooking.

I highly recommend this recipe, give it a go!


19 comments:

  1. That definitely looks worthy of a trial run!! x

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  2. Looks awesome! I will definitely be trying this one out!

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  3. Looks delicious...I'm definitely trying this out too. Thanks for sharing! x

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  4. wow this looks delicious, definitely going to give it a go this week!

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