- 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
- 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.