INGREDIENTS

15g butter

1 tbsp Yorkshire rapeseed oil

1kg chicken thigh fillets, skin on

2 banana shallots, finely chopped

100g pancetta, diced

1 clove garlic, crushed

20g plain flour

300ml chicken stock

14 radishes, trimmed and halved

150g asparagus, cut into 3cm pieces

5g tarragon, leaves finely chopped

100ml crème fraiche

100g fresh peas

250g broad beans

Salt and black pepper

 

METHOD

Preheat the oven to 200°C/180°C fan/gas 6.  Gently melt the butter and 1⁄2 tablespoon of the oil in a large casserole pan. Season the chicken thighs, add to the pan and cook on both sides for 4 minutes per side until the chicken is browned. Remove the chicken from the pan with a slotted spoon.

Add the shallots to the pan with the pancetta and fry for about 5 minutes, until the shallots have softened. Add the garlic and cook gently for a minute.  Sprinkle over the flour, lower the heat and cook for a minute, then add the chicken stock, bring to the boil and return the chicken to the pan, skin side up. Cover, reduce the heat and simmer for 30 minutes.

Meanwhile, put the radishes onto a small baking tray with the remaining oil. Place on the top shelf of the oven and roast for 12–15 minutes, until tender. Add the asparagus to the baking tray when there are 8 minutes remaining. Remove the lid from the casserole and simmer for 5 minutes uncovered, until the sauce reduces slightly.

Take the pan off the heat and stir in the tarragon and crème fraiche, then add the radishes and asparagus, along with the peas and broad beans. Simmer gently for 5 minutes and check the seasoning before serving.

Serve the casserole with some creamy mashed potato.

Recipe from: Amanda Owen, The Yorkshire Shepherdess