Chicken with Broad Beans

Number of Portions
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- 10 chicken supreme (skin on)
- 30 ml olive oil
- 1 onion, peeled and finely chopped
- 15 grams Garlic Puree
- 450 grams broad beans (remove husks)
- 300 ml white wine
- 900 ml chicken stock
- 60 ml Mustard Dijon
- 150 ml double cream
- 1 tbsp Premium Tarragon
- Sea Salt to taste
- Black Peppercorns to taste


Heat the oil in a large pan and seal of the chicken, place on a tray and roast in the oven Sauté onions, bacon and Schwartz Garlic puree garlic for 5 minutes. Stir in the broad beans and wine. Reduce the liquid by half.

Add the stock and Schwartz Dijon mustard season and bring to the boil and reduce until you have a sauce consistency. Add the cream and Schwartz premium Tarragon and season and cook for 4 minutes.

To serve, pour sauce on the plate and rest the chicken on the sauce.

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