Summer Braised Chicken, Broad Beans & Lettuce Recipe | Abel & Cole
Summer Braised Chicken, Broad Beans & Lettuce
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Prep: 15 mins
Cook: 30-40 mins
Enjoy a taste of the early summer harvest with a simple braise of chicken thighs, broad beans and lettuce, bound together by nutty buckwheat.
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Ingredients you'll need
  • 500g broad beans
  • 3 shallots
  • 1 garlic clove
  • 1 lemon
  • A handful of sorrel
  • 1 chicken stock cube
  • 4 bone-in chicken thighs
  • 150g buckwheat
  • 1 mini romaine lettuce
  • 45g butter
Step by step this way
  • 1.

    Pod the broad beans. Peel the shallots and cut into quarters. Peel and thinly slice the garlic. Zest the lemon. Finely shred the sorrel.

  • 2.

    Crumble half the stock cube into a jug. Pour over 200ml hot water from the kettle. Swirl to dissolve.

  • 3.

    Heat a lidded frying pan. Add 2 tsp oil. When hot, season the chicken thighs and add them to the pan. Cook for about 15 mins till golden brown, turning 2-3 times.

  • 4.

    Drain the pan of any excess fat. Add the shallots to the chicken. Cook for 2 mins. Add the garlic. Cook for 1 min. Add the stock. Cover and simmer gently for 5 mins.

  • 5.

    Add the buckwheat to the pan and shuffle about so it is evenly distributed. Cover. Simmer for 10-15 mins till the buckwheat is tender and the chicken is cooked through. Stir the buckwheat occasionally to make sure it cooks evenly.

  • 6.

    Turn the heat off under the chicken and leave to rest for a few mins. Cut the baby gem into 8 wedges. Melt the butter in a small frying pan till foaming. Add the lettuce and cook for 2 mins, turning once. Add the broad beans. Cook for 1 min more.

  • 7.

    Stir the lemon zest into the broad beans and lettuce and tip the whole lot over the chicken and buckwheat. Serve up, garnished with the shredded sorrel and a wedge of lemon.

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