Braised Chicken with Artichokes and Broad Beans

by Jan Gardner


1 cup shelled broad beans
2 lemons
500 gm artichokes
3 tablepoons olive oil
1 free range chicken cut into 10 pieces
6 shallots
1 cup wine
3 tablespoons white wine vinegar
1 cup chicken broth
1/2 bunch chives, chopped
1/3 bunch Italian parsley, chopped
sea salt
freshly ground pepper


Blanch broad beans for 4 minutes. Cut lemons in half and squeeze into a bowl of water. Throw in the lemons. Using a serated knife remove the outer leaves from the artichoke.. Trim 2 cm across the very top.Trim the tough outer layer from the stem, leaving as much length as possible .Remove dark outer layer.. Cut in half lengthwise - if large, cut in quarters - and using a teaspoon remove the choke inside. Place in lemon water.

Heat oven to 200. In large pan heat olive oil and add now dry artichokes. Sprinkle liberally with salt and pepper, and turning frequently cook for about 8 mins. Remove. Using same pan, heat another tablespoon of oil and added well seasoned chicken, skin side down and cook til crispy. Do in batches if necessary. Remove.

Another splash of olive oil, and chopped chopped shallots over medium heat.. After 8 minutes add wine and vinegar.Stir well getting up any caramelisation on the bottom of the pan and reduce for 5 minutes. Mix in broth, artichokes and chicken skin side up. Place in oven and cook 20-25 mins. Add in broad beans. To serve sprinkle with salt and pepper and chopped herbs.

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