Chicken with Broad Beans, Lemon and Mint

I made this recipe using the first broad beans from the garden. It was so delicious, the creamy flavours and the veg were perfect. I added in courgettes as I have hundreds of baby ones that seem to refuse to grow any bigger. Apparently it's because it's been too cold at night, so fingers crossed for some warmer nights.

Chicken with Broad Beans, Lemon and Mint (from The WW Foodie)
(Serves 4)
(8 ProPoints per serving)

400g chicken thigh fillets, skinless and boneless, cut into chunks
3 tsp light oil
1 onion, chopped
1 courgette, chopped
2-3 garlic cloves, crushed
50ml vermouth or white wine
2 large bay leaves
500ml chicken stock
100g frozen broad beans
4 tbsp half fat creme fraiche
zest and juice of half a lemon
1-2 tbsp chopped mint

Heat 2 tsp of oil in a large saucepan. Season the meat and then add to the pan to brown - in batches if necessary. Remove to a plate.

Heat the final tsp of oil. Add the onion and courgette and cook for 3-4 mins until it starts to soften and then add in the garlic and cook for a further 5 mins or so until all the vegetables are softened.

Pour in the vermouth or white wine and deglaze the pan. Reduce the wine to almost nothing, then return the chicken to the pan and combine everything well.

Now add three quarters of the chicken stock and the bay leaves. Bring up to a simmer then cover and cook for around 30 mins.

Meanwhile, combine the creme fraiche with the lemon and mint and weigh out the broad beans.

After half an hour has passed, remove the lid and add the broad beans.  If it looks a little dry, add more stock - you want a decent amount of sauce.  Cook for 5 mins until the broad beans are cooked.

Turn the heat down and stir through the flavoured creme fraiche. Season and serve over rice or with potatoes.