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Braised chicken with a runner bean fricassée

Name: Braised chicken with a runner bean fricassée
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Ingredients: Vegetable oil to fry; 8 chicken thighs; 2 banana shallots, finely sliced; 8 garlic cloves, finely chopped; 225g runner beans, finely sliced; 300ml white wine; 500ml chicken stock; 1 medium tomato; 100g peas, defrosted if frozen; 2 tbsp crème fraîche; Finely grated zest 1 lemon; Bunch soft herbs (such as parsley, tarragon, chives and/or coriander)

By: Pollyanna Coupland
Food producer, delicious.

Published: 3 Jul 23
Updated: 18 Mar 24

Braised chicken with a runner bean fricassée

This is a simple and summery chicken dish which makes great use of seasonal produce (and plenty of garlic). Runner beans can be a little stringy but cutting them finely like this eradicates the issue.

We’ve used thighs here, but you can buy and joint a whole chicken for this dish. You can then make a stock from the bones and use up the whole bird sustainably.

Find more runner bean recipes here.

Easy
July 2023

Test kitchen approved

Serves 4
Hands-on time 20 min, simmering time 30 min

We’ve used thighs here, but you can buy and joint a whole chicken for this dish. You can then make a stock from the bones and use up the whole bird sustainably.

Find more runner bean recipes here.

Nutrition: per serving

Calories: 738kcals
Fat: 49g (18g saturated)
Protein: 50g
Carbohydrates: 8.2g carbs (6g sugars)
Fibre: 4g
Salt: 0.9g

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Ingredients

Vegetable oil to fry
8 chicken thighs
2 banana shallots, finely sliced
8 garlic cloves, finely chopped
225g runner beans, finely sliced
300ml white wine
500ml chicken stock
1 medium tomato
100g peas, defrosted if frozen
2 tbsp crème fraîche
Finely grated zest 1 lemon
Bunch soft herbs (such as parsley, tarragon, chives and/or coriander)

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Method

Put a large, wide pan over a high heat with a dash of oil, then put the chicken thighs skin-side down in the pan and fry until crisp and golden (about 5 minutes). Lift out onto a plate, add a dash more oil to the pan and cook the shallots for a few minutes until softened. Add the garlic, cook for a minute, then deglaze the pan with the white wine, scraping up any brown bits stuck to the bottom to get all the flavour. Add the runner beans, then arrange the chicken on top, skin-side up. Leave to reduce by half, then pour in the stock and simmer for 30 minutes to gently poach the chicken while leaving the skin crisp.
While the chicken cooks, quarter the tomato and discard the seeds. Dice the tomato quarters into small cubes. Once the chicken has cooked through, remove from the pan once more, then stir in the tomato, peas and crème fraîche to heat through – not too rapidly otherwise the sauce may split. Taste and season with salt and pepper, then stir in the lemon zest and herbs and top with the chicken thighs to serve.