Updated: Jun 29
by Ursula Ferrigno from Lemons and Limes (Ryland Peters & Small)
Photography: Clare Winfield © Ryland Peters & Small
(Served with Lemon & Parsley Mash, recipe below)
I adore broad/fava beans and grow them each year with varying degrees of success. my husband loves chicken and this is a perfect relaxed, easy summer Sunday roast. It’s tasty, colourful and earthy. Served with lemon and parsley mash. Simply divine.
375g fresh shelled broad beans
2 tablespoons olive oil
1.5kg/3¼lb free range organic chicken pieces, bone in, skin on
3 onions, roughly chopped
a handful of fresh thyme
rind and juice of 2 unwaxed lemons
3 garlic cloves, thinly sliced
350ml fresh chicken stock
a handful of fresh mint leaves
2 tablespoons capers, rinsed
sea salt and freshly ground black pepper
Preheat the oven to 200°C (400°F) Gas 6.
Bring a pan of water to the boil. Add the broad beans and boil for 2 minutes. Drain and refresh under cold running water. Peel away the skins and discard.
Heat the oil in a large flameproof casserole dish over a high heat. Cook the chicken pieces in two batches, for 4 minutes on each side until browned. Remove from the dish and set aside.
Add the onion, thyme and lemon rind to the casserole dish and cook for 2 minutes. Return the chicken and any juices to the dish with the garlic and stock. Bring to the boil, and add salt and pepper. Transfer to the oven and cook uncovered for 40 minutes.
Stir in the broad beans, 2 tablespoons of lemon juice and top with mint and capers. Season with salt and pepper to taste and serve.
Nigel says for a veggie version you can be as creative as you wish, as kale or spinach stirred into the dish work well (of course using veggie stock), but to create more volume & texture, use beetroot, carrots or sweet potatoes.
Lemon & Parsley Mash
Elegant, really tasty & rather simple to prepare. I heavily endorse baking the potatoes in their skins.
1kg/2¼lbs Maris Piper, King Edward, Desiree, Pentland Crown or Rooster potatoes unpeeled
A very generous handful of fresh flat-leaf parsley, finely chopped
Zest of 2 unwaxed lemons, & freshly squeezed juice of 1
100g / 7 tbsp unsalted butter
100ml single / light cream
Sea salt & freshly ground black pepper
Preheat the oven to 180C (350F) Gas 4.
Prick each of the potatoes a few times with a fork.
Arrange directly on the oven shelf & bake for about 30-40mins, until they are tender when a knife point is inserted into the centre.
When cool enough to handle, cut each potato in half.
Scoop out the flesh & place in a potato ricer (if you have one) with a bowl underneath. (Alternatively mash in a bowl with a masher.)
Beat in all the remaining ingredients, season to taste with salt & pepper & serve warm.