Spring chicken stew with tarragon butter recipe

1. Start by jointing the chicken. Place the chicken, breast-side up, on a board. Use a sharp knife to make a cut between the breast and the leg on each side of the bird, following the curve of the body to remove the legs and thighs, including the fleshy oysters on the back. Cut through the middle joint of each leg to separate the thigh and drumstick, and again between the drumstick and the knuckle at the end (discard the knuckles or freeze, with the backbone from step 2, for stock).
2. To remove the breast and wings, cut down one side of the breastbone, going right through the bone into the cavity. Repeat on the other side. With poultry shears or sharp kitchen scissors, cut each breast away from the backbone. Separate the wing and breast joint by cutting each breast joint in half about 2cm from the wing.
3. Season the chicken pieces. Strip the leaves from two-thirds of the tarragon sprigs and finely chop, discarding the stalks. In a bowl, mash half the chopped tarragon into the butter with a fork. Carefully loosen the skin on the chicken pieces and rub the butter between the meat and skin.
4. Heat a large flameproof casserole dish over a medium-high heat. Add the chicken, skin-side down, and fry for 5 mins, turning halfway, until golden. Add the shallots and fry for 5 mins.
5. Add the potatoes, carrots, halved radishes and the stock to the dish. Bring to the boil, then reduce the heat, cover and simmer for 55 mins. Add the broad beans, cover and cook for 5 mins more or until the vegetables and chicken are cooked through, with no pink meat showing.
6. Stir the reserved chopped tarragon into the pan juices. Just before serving, scatter over the sliced radishes and remaining tarragon sprigs, and season with black pepper.

Tip: Don't fancy jointing a chicken? Use a 1kg pack of chicken thighs instead.

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