Serves 2-4

Ingredients

• 4 chicken thighs, bone in, skin removed
• 1 bunch spring onions, trimmed
• 150ml white wine
• 400ml chicken stock
• 500g small new potatoes, halved if large
• 150g baby carrots
• 150g podded broad beans (frozen are fine)
• 1tbsp Dijon mustard
• 100ml crème fraiche
• 1 small bunch tarragon, leaves only
• olive oil
• sea salt and freshly ground black pepper

Method

1. Fire up your barbecue or fire, ready for direct and indirect cooking.
2. Once the bbq/fire is hot place a medium large casserole dish over the direct heat and add a glug of olive oil. Fry the chicken thighs in the oil with a good pinch of salt until they are coloured on all sides. Move the casserole dish off the direct heat to indirect heat once the chicken is nicely coloured.
3. Chop the spring onions and reserve the greens. Add the white parts to the pan and stir around with the chicken for a minute or two until they begin to soften. Pour in the wine and allow to bubble for a couple of minutes (you may need to move the casserole dish closer to the direct heat), then add the stock and bring to a gentle simmer over direct heat.
4. Add the potatoes and carrots and cover the casserole with a lid. Simmer gently over indirect heat for 20 minutes or until the potatoes are tender.
5. Once the potatoes are ready, add in the broad beans and continue to simmer for a further 2 minutes.
6. Add the mustard and crème fraiche and stir through to mix well. Taste and adjust the seasoning if necessary. Finish by scattering over the tarragon leaves and green parts of the spring onions then serve.
   
   

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