Recipe Chicken and broad bean fricassee : Hearty Dishes and Tasty

Recipe Chicken and broad bean fricassee : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Chicken and broad bean fricassee has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Capable cooks level.

Tarragon gives this creamy chicken and broad bean fricassee a warm, aromatic flavour.


  • 1 1/2 tablespoons olive oil
  • 750g chicken thigh fillets, trimmed, quartered
  • 2 garlic cloves, finely chopped
  • 2 tablespoons plain flour
  • 1/3 cup dry white wine
  • 1 1/2 cups Massel chicken style liquid stock
  • 1 1/2 teaspoons dried tarragon leaves
  • 2 cups frozen broad beans
  • 1/4 cup thickened cream
  • 2 tablespoons chopped fresh tarragon leaves
  • Cooked risoni, to serve


  • Step 1
    Heat 2 teaspoons oil in a non-stick frying pan over medium-high heat. Season chicken with salt and pepper. Cook chicken, in batches, for 3 minutes each side or until golden. Transfer to a plate.
  • Step 2
    Add remaining oil to pan. Add garlic. Cook, stirring, for 1 minute, or until fragrant. Add flour. Cook, stirring, for 2 minutes. Remove from heat. Add wine. Stir until mixture is smooth. Stir in stock and dried tarragon. Return to heat. Cook, stirring, for 5 to 6 minutes or until mixture thickens. Return chicken to pan. Simmer, stirring often, for 12 minutes or until chicken is cooked through.
  • Step 3
    Meanwhile, cook broad beans following packet directions, until tender. Drain. Peel broad beans and discard skins.
  • Step 4
    Add cream and broad beans to chicken mixture. Cook for 3 minutes or until warmed through. Stir in fresh tarragon. Season with salt and pepper. Serve with risoni.

Chicken and broad bean fricassee

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