Chicken and broad bean fricassee

This creamy French stew is made with creme friache and butter to give you a delicious meal filled with juicy chicken and veggies.
Chicken and Broad Bean FricaseeAustralian Women's Weekly



1.Toss the chicken in combined flour, salt and pepper; shake away excess flour.
2.Heat oil and butter in a large, deep frying pan; cook chicken until well browned all over and almost cooked through. Remove.
3.Add potatoes and carrots to same pan; cook; stirring, 1 minute. Stir in stock, bring to boil, then simmer, covered, about 5 minutes or until vegetables are almost tender.
4.Return chicken to pan, simmer, covered, for about 5 minutes or until heated through. Add beans and creme fraiche; stir until heated through. Season with salt and pepper.
5.Serve topped with tarragon.

Suitable to freeze. Not suitable to microwave.