This delicious on pot chicken dish is perfect for Sunday lunch. It is easy, fast and so full of flavours. It will satisfy even the most picky eaters. This is a real "must do" in asparagus season!
Makes 3-4 servings
- 500 grams chicken skinless tights, or breast
- 1 onion, diced
- 2 cloves garlic, chopped finely
- 200 grams green asparagus (without the hard parts), sliced. Top parts left longer
- 1 cup broad bean, cooked and peeled
- 250 ml stock (chicken or vegetable)
- 200 ml cream
- 1 tbsp butter
- 2 tbsp canola oil
- 2 tbsp plain flour
- 1 tsp cornstarch
- 1 tsp thyme (I used dry thyme buy it can be fresh)
- 1/2- 1 tsp dry turmeric
- 1/2 lemon, zest only
- salt, pepper to taste
Divide the chicken into smaller pieces. Season with salt and pepper. Dust with flour.
On a big pan heat oil and butter (one tablespoon of each).
Place the chicken pieces and fry them from all sides until golden. Don't overdo, because the chicken will be dry. Remove from the pan and set aside.
Add one more tablespoon of oil to the same pan. Add onion and fry for a minute or two until soften a bit. Add garlic and asparagus slices (reserve the top parts for later). Fry for a moment.
Pour the stock and cream over the pan. Add thyme and turmeric.
Place the chicken parts in the sauce. Season with salt and pepper.
Reduce the heat and cook without the lid for about 10 minutes until the chicken is cook through, and sauce thicken a bit.
At the last stage of cooking add asparagus tips and broad beans. Heat a moment.
In a small bowl add cornstarch and 1 tablespoon of cold water. Mix everything until cornstarch dissolves and pour the mixture into a pan. Cook for a minute or two until the sauce thicken.
Sprinke lemon zest and fresh thyme leaves on top of the dish and serve.
You can serve it with mashed potatoes, rice or your favourite pasta (tagliatelle will work great).
For the less formal occasion you can serve it with a fresh piece of ciabatta to wipe the pan with.