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Spring Chicken in Broth with Minted Pea Purée

Spring Chicken in Broth with Minted Pea Purée

The show-stopping flavours in this Spring Chicken in Broth with Minted Pea Purée will make you want to cook it again and again – it really is top-notch restaurant quality. Recipe taken from Just For One or Two.

Spring Chicken in Broth with Minted Pea Purée


Olive oil 2 tsp

Boneless, skinless chicken thighs 4

Young carrots 2, quartered

New potatoes 5, halved or cut into thick slices

French beans 10, trimmed and cut into thumb lengths

Hot chicken stock 600ml (1 pint)

Bay leaf 1

Spring greens 1 small head, leaves separated

Peas 50g (2oz) fresh or frozen

Mint leaves 10

Salt and freshly ground black pepper



Heat the oil in a deep-sided frying pan over a medium heat. Add the chicken and fry for about 5 minutes until browned well. Turn them over and cook for another 4–5 minutes.


Remove the chicken from the pan with a slotted spoon and set aside. Tip out the cooking juices into a small pan and set aside too.


Put the large pan back on the heat, add the carrots, potatoes and beans then put the chicken back on top. Pour in enough stock to cover the vegetables and chicken. Add the bay leaf. Bring to the boil, then reduce the heat and simmer very gently, uncovered, for 25 minutes until the chicken is just cooked.


Tear in the large spring green leaves and add the smaller leaves whole and simmer for another 5 minutes until the greens are just wilted.


Meanwhile, add the peas to the small pan containing the cooking juices. Add the mint leaves and 5 tablespoons of the stock from the chicken pan. Simmer for 5–8 minutes until softened.


Mash to a rough purée and season well.
Serve the vegetables with the chicken in warmed bowls. Reduce the stock over a high heat for a minute or so (but it is meant to be a broth), then pour it into the bowls and top with the pea purée.

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