Roast chicken breasts with broad beans and herbs
4 free-range skin-on chicken breasts
500g new potatoes
200g field fare frozen broad beans defrosted
2 crushed garlic cloves
300ml fresh chicken stock.
juice of ½ lemon
dollop of mascarpone
2 handfuls of chopped fresh herbs (such as parsley/basil/tarragon/mint/chervil)
Heat the oven to 200°C/180°C fan/gas 6. Heat a sauté pan over a medium-high heat, then cook the chicken breasts, skin-side down, for 4-5 minutes. Season, then flip the chicken and cook for another minute. Transfer to a roasting tin (set aside the pan with the fat) and roast for 20 minutes or until the chicken is cooked and juicy.
Meanwhile, boil the potatoes, chopped if large, for 15 minutes or until tender. Add the broad beans for the last 3 minutes. Drain.
Put the sauté pan back on a medium heat. When hot, fry the cloves for 2 minutes, then add the chicken stock. Simmer for 5 minutes, then add the potatoes and beans. Stir in the lemon juice, mascarpone and fresh herbs. Season the chicken, then slice and serve on top of the vegetables.
Many thanks to www.deliciousmagazine.co.uk