Blancs de poulet au ragoût de petits légumes et lardons

Pan-Fried Chicken with Garden Vegetable & Pancetta Ragoût

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Preparation info

  • Serve

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 20

Appears in

French Brasserie Cookbook

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 g/14 oz/heaped 2 cups shelled broad beans
  • 2 tbsp sunflower oil
  • 4 chicken breasts on the bone, about 180 g/ oz each
  • 60 g/ oz butter
  • 2 garlic cloves, unpeeled and crushed with the flat edge of a knife or your hand
  • 1 small handful of summer savory (sarriette) or 2 thyme sprigs
  • 14 spring onions, white bulb only and root cut off
  • a pinch of caster sugar
  • 100 g/ oz pancetta, diced
  • 1 tsp thyme leaves
  • 4 tbsp Chicken Stock or water
  • sea salt and freshly ground black pepper

    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 or cast iron pan over a medium heat. Season the chicken with salt and pepper and cook, skin-side down and partially covered, for 8 minutes or until golden brown and slightly crispy. Turn the chicken over and add a knob of the butter along with the garlic and summer savory sprigs. Reduce the heat to low and cook for a further 8 minutes. Transfer to a serving dish, cover with kitchen foil and keep warm. Set the pan aside for making the jus later.

    To make the ragoût, melt a knob of the remaining butter in a small frying pan over a medium heat. Add the spring onions and cook, stirring frequently, for 5–6 minutes until light golden. Season with salt and pepper and sprinkle in the sugar. Add 4 tablespoons water and cook over a low heat, partially covered, for 12–15 minutes or until the water has almost evaporated and the spring onions are slightly glazed.

    Meanwhile, bring a saucepan of water to the boil. Add the pancetta and blanch for 1–2 minutes, then drain, refresh immediately in a bowl of cold water and drain again. Don’t be tempted to blanch the pancetta any longer or it will turn too dry. Pat dry with kitchen towel.

    Sauté the pancetta in a medium frying pan over a medium heat for about 4 minutes until slightly crispy. Stir in the broad beans, spring onions and thyme leaves and keep warm.

    To make the jus, add the stock to the pan you roasted the chicken in and simmer for 2 minutes over a medium-low heat, then add the juices that will have collected under your chicken and stir in the remaining butter to give it a velvety shine.

    Remove the chicken breasts from the bone, cut each of the 4 breasts into thick slices and arrange on a plate. Divide the ragoût onto the four plates, spoon the jus over and serve.