chicken, artichoke &broad bean stew

serves 4

60 g (2¼ oz/½ cup) plain (all-purpose) flour

8 chicken thighs on the bone, skin on

2 tablespoons olive oil

1 large red onion, cut into small wedges

125 ml (4 fl oz/½ cup) dry white wine

250 ml (9 fl oz/1 cup) chicken stock

2 teaspoons finely chopped rosemary

340 g (12 oz) jar of marinated artichoke hearts, drained well and cut into quarters

155 g (5½ oz/1 cup) frozen broad (fava) beans, peeled

potato mash

800 g (1 lb 12 oz) potatoes, peeled and cut into large chunks

60 g (2¼ oz) butter

3 tablespoons chicken stock

Season the flour with sea salt and freshly ground black pepper. Dust the chicken thighs in the flour, shaking off the excess.

Heat the olive oil in a saucepan or flameproof casserole dish. Add the chicken in batches and brown over medium heat for 8 minutes, turning once. Remove and drain on paper towels.

Add the onion to the pan and sauté for 3–4 minutes, or until softened but not browned.

Increase the heat to high, add the wine and boil for 2 minutes, or until reduced to a syrupy consistency. Stir in the stock and bring the mixture just to the boil.

Return the chicken to the pan and add the rosemary. Reduce the heat to low, then cover and simmer for 45 minutes.

Add the artichoke, increase the heat to high and return to the boil. Reduce to a simmer and cook, uncovered, for 10–15 minutes. Add the broad beans and cook for a further 5 minutes.

Meanwhile, make the potato mash. Cook the potato in a saucepan of boiling salted water for 15–20 minutes, or until tender. Drain, then return to the saucepan.

Add the butter and stock and mash well using a potato masher. Spoon the mashed potato into four warmed shallow bowls, then spoon the stew over or around and serve.