I spotted this recipe and thought that it looked like a good, easy and quick mid-week family supper dish. Reading through the ingredients though I did have doubts as to whether it would be that interesting. We were all really, genuinely pleasantly surprised. The dish is lovely, light, fresh and very summery. Our plates were quickly cleared and the recipe pronounced as a definite for regular repetition. Give it a go – really great!
What you need…
4 large, plump chicken breasts
500g new potatoes
200g skinned broad beans (I use frozen)
Splash rapeseed oil
2 garlic cloves, chopped
300ml chicken stock
Juice of ½ lemon
Handful of basil
Handful of rocket
Large dollop of mascarpone
What to do…
Preheat your oven to 200°c / 400°f / gas 6.
Lightly oil a baking tin, chuck in the chicken breasts and season. Pop them in the oven and roast for 25 minutes or until cooked but still juicy.
Meanwhile, in salted water boil the potatoes (halve any large ones so that they are all roughly the same size) for 15 minutes or until tender, adding the broad beans 3 minutes before the end (longer if cooking from frozen – maybe 7-8 minutes).
In a frying pan over a moderate heat, warm the oil and then sauté the garlic for 2 minutes. Add in the chicken stock and simmer for 5 minutes before adding in the potatoes and beans. Stir in the lemon juice, herbs and mascarpone.
Slice the chicken and serve on top of the beautifully saucy vegetables! Nothing else required – just perfect as it is!
If you want to improve on the presentation, use skin-on chicken breasts so that you have the lovely golden cooked crispy skin (my chicken breasts were retrieved from the freezer and just happened to be skinned).
I used basil and rocket in this recipe because that’s what I had, but the addition of parsley and more particularly, tarragon would be lovely.
Very, very easy.