I had the idea for this while we were in Cornwall, think its my obsession with broad beans that led to it, perhaps that and my liking for spicy things - which includes large quantities of Coleman's English mustard (the only English mustard that makes me sneeze so much, and I do quite like sneezing).
Now, a slow cook style dish isn't normally a summer time dish, but the sauce in this one is light and the dish goes very well with a side salad so it's a good one for this time of year, and the slow cooker was used only really for convenience while I was at work.
Alternatively, you could use pan fried chicken breast, make the sauce separately in a pan and serve it over the top of the chicken, but I especially like the tastiness and tenderness of the slow cooked chicken thighs - plus their bones add something extra to the sauce of course.
Don't forget, shelling broad beans is a right pain in the backside, make sure you leave enough time to do it ahead of when you need them.
Four chicken thighs, skin on, bones in
250g shelled broad beans (I boil in water for a few minutes, then drain and cool with cold water so they're cool enough to handle)6 peeled shallots
2 heaped tablespoons English mustard1 heaped tablespoon soft brown sugar
500mls white wine (dry or medium is fine, something with body really)
Groundnut or vegetable oil for frying
A small handful of fresh tarragon, finely chopped
Salt and black pepper
Side salad with a sharp vinaigrette to serve
- Put a frying pan on to a medium to high heat and add some cooking oil
- Season the chicken thigh skin with salt and pepper, and add to the pan skin side down, along with the shallots
- Cook for around 6 minutes, turning just once - you're looking for the chicken and shallot skin to colour a rich golden brown, which will add lots of great flavour to the sauce
- Transfer the chicken and shallots to the slow cooker pot
- Add the wine to the frying pan to deglaze, then stir in the mustard and brown sugar
- Add the wine mixture to the cooker pot
- Add some more salt and black pepper, and the water and turn on a low setting for around 5-6 hours
- You're looking for the chicken to become really tender but not to fall apart off the bone or for the skin to fall off
- When it's ready, remove the chicken carefully and strain the sauce through a sieve back into a pan that's on a low heat - discard the shallots at this point
- Add the broad beans to the sauce along with the tarragon, taste for seasoning, you might want a bit of lemon to cut through, some more salt or even a dash more sugar, just see what your taste buds feel it needs
- Add the chicken back to the sauce to heat through for a few minutes on a gentle heat
- Serve with salad and bread to mop up the juices