Ursula Ferrigno: Roast Chicken with Broad Beans & Lemon - Pollo Arrosto Con Fave E Limone

Extracted from Cucina dell'Emilia-Romagna by Ursula Ferrigno, published by Ryland Peters & Small (£25) Photography by Rita Platts © Ryland Peters & Small

I adore broad/fava beans and grow them each year with varying degrees of success. They pair well with chicken (my husband’s favourite) to make an easy, relaxed summer lunch. Earthy, tasty and colourful, this dish is simply divine when served with lemon and parsley mash. I ate something very similar when lunching with friends in Bologna.

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You can order Cucina Dell'Emilia-Romagna by Ursula Ferrigno here

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Method

Preheat the oven to 200°C/180°C fan/400°F/gas 6.

Bring a large pan of water to the boil. Add the broad beans and boil for 2 minutes. Drain and refresh under cold running water. Peel the skins from the beans and discard.

Heat the oil in a large ovenproof casserole dish/Dutch oven over a high heat. Working in batches, cook the chicken pieces for 4 minutes on each side until browned. Remove from the dish and set aside.

Add the onions, thyme and lemon zest to the casserole dish and cook for 2 minutes. Return the chicken and any juices to the dish with the garlic and stock. Bring to the boil, then season salt and pepper. Transfer to the preheated oven and cook uncovered for 40 minutes.

Stir in the broad beans along with 2 tablespoons lemon juice. Scatter over the mint and capers, then season with salt and pepper to taste. Serve immediately.