Chicken & Fava Bean

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Chicken breast and fava beans, with shallots, garlic, rosemary and onions, in a bechemel. Served with toasted ciabatta.

Preparation time: 20
Cooking time: 20-30 mins

Difficulty: Easy - for beginners
Serves: 2-3

Dietary guidance: n 

Tags: chicken · beans · fava ·


For the chicken:
1 medium onion, finely chopped
55g / 2oz unsalted butter
300g / 11oz boneless chicken
large sprig fresh rosemary
2 tablespoons dry sherry
2 tablespoons chicken stock
sea salt and black pepper
extra-virgin olive oil

For the fava beans:
450g / 1lb fresh fava beans, shelled
1 tablespoon olive oil
1 shallot, finely chopped
1 clove garlic, crushed
juice of 1/2 lemon
1 handful fresh basil, finely sliced
sea salt and black pepper


1. Slice the Chicken into strips, trimming off the fat. Cook the beans in salted, boiling water for 5 minutes or until just tender.
Refresh them in cold water and slip them out of their skins.

2. Heat the oil in a pan, add the shallot and garlic and cook gently until soft.

3. Place the onions, butter and rosemary in a pan with a splash of olive oil and fry over a low heat until the onions are soft. Add the chicken and cook gently for 8-10 minutes or until the chicken begins to brown, stirring occasionally. Add the sherry and allow to bubble for 2 minutes, then add the stock and cook for a further 2 minutes.

As an option, use 1 or 2 tablespoons of plain flour to thicken the juices into a bechemel.

4. Turn up the heat under the shallots and garlic, and throw in the lemon juice. Add the beans and chicken, and heat through. At the last minute, stir in the basil and season to taste.

Serve with lightly toasted ciabatta, thinly sliced.


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