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

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