Blancs de poulet au ragoût de petits légumes et lardons

Name: Blancs de poulet au ragoût de petits légumes et lardons (Pan-Fried Chicken with Garden Vegetable & Pancetta Ragoût)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serve 4
Cuisine: French
Ingredients: 60 g/2¼ oz butter; 100 g/3½ oz pancetta, diced; 1 tsp thyme leaves; sea salt and freshly ground black pepper; 1 small handful of summer savory (sarriette) or 2 thyme sprigs; 1.5 kg/3 lb 5 oz broad beans in the pods and then shelled, or 400 g/14 oz/heaped 2 cups shelled broad beans; 14 spring onions, white bulb only and root cut off; 2 tbsp sunflower oil; 4 tbsp Chicken Stock or water; 4 chicken breasts on the bone, about 180 g/6¼ oz each; 2 garlic cloves, unpeeled and crushed with the flat edge of a knife or your hand; a pinch of caster sugar

Pan-Fried Chicken with Garden Vegetable & Pancetta Ragoût

Preparation info

Serve
4

Difficulty
Medium
Ready in
1 hr 20

Appears in

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

About

Ingredients

1.5 kg/3 lb 5 oz broad beans in the pods and then shelled, or 400

Europe
France
Main course
Mediterranean
Gluten-free

Method

Bring a saucepan of lightly salted water to the boil. Add the broad beans and blanch for 20 seconds, then drain and refresh immediately in a bowl of ice-cold water and drain again. Peel the beans and discard the outer skins. I know it’s a fiddly job, but it’s worth the trouble as it changes the flavour completely. Set aside for your ragoût.

Warm the oil in a large heavy-based frying pan