Ingredients

• 2 tbsp olive oil
• 25g/1oz butter
• 8 large boneless skinless chicken breasts, each cut into 3 pieces
• 450g/1lb baby carrots, scrubbed
• 8 shallots, halved
•   garlic cloves, roughly chopped
• 450g/1lb baby new potatoes, halved
• 3 tbsp plain flour
• 1½ tbsp Dijon mustard
• 425ml/¾ pint dry white wine
• 425ml/¾ pint chicken stock
• 225g/8oz asparagus tips, trimmed
• 225g/8oz shelled fresh or frozen broad beans, thawed
• 1 tbsp lemon juice
• 100ml/3½oz double cream
• handful chopped mixed fresh parsley and tarragon
•   crusty bread, to serve

Method

1. Heat the oil and butter in a large sauté pan and cook the chicken in batches for 3-4 minutes until golden all over. Remove from the pan and set aside. Add the shallots, garlic, potatoes and carrots to the pan and toss together. Cook for about 5 minutes until beginning to turn golden. Sprinkle with the flour, stir in the mustard and toss well, then pour over the white wine and gently simmer until reduced by about half.
2. Pour in the stock, bring to a simmer and then return the chicken to the pan. Cover and simmer for about 15 minutes.
3. Scatter the asparagus and broad beans over it without stirring, cover and simmer for a further 8 minutes. Stir in the lemon juice, cream, parsley and tarragon and heat through gently. Transfer to a warm serving dish and serve with crusty bread.

Notes