Blancs de poulet au ragoût de petits légumes et lardons

Pan-Fried Chicken with Garden Vegetable & Pancetta Ragoût

Preparation info
  • Serve


    • Difficulty


    • Ready in

      1 hr 20

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


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


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