Recipe corner: A summery stew of chicken, broad beans, lemon and mint
The WW Foodie
The WW Foodie
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Ingredients

  • 400 g chicken thigh fillets, skinless and boneless, cut into chunks
  • 3 tsp light oil
  • Onion, chopped
  • 2-3 garlic cloves, crushed
  • 50 ml Vermouth (or dry white wine if you happen to have some kicking around)
  • 2 large bay leaves
  • 500 ml chicken stock (I tend to use Knorr stock pots)
  • 100 g frozen broad beans
  • 4 tbsp half fat creme fraiche
  • Zest and juice of half a large lemon
  • 1-2 tbsps chopped fresh mint

Instructions

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