Step 1

Coat the chicken with flour. Then add the oil to a large non-stick pan, over a medium heat

Step 3

Add the chicken to the pan, turning until it is sealed and starting to brown. Remove from the pan and set aside

Step 5

Reduce the heat, add a touch more oil, if needed, and add the shallots, garlic, leeks, carrots and herbs, and cook gently for 5-6 mins, until softened

Step 7

Return the chicken to the pan, increase the heat slightly

Step 9

Add the white wine, and Worcestershire sauce and allow to bubble away and reduce for a few mins, before adding the stock

Step 11

Reduce the heat, cover and cook for 20 mins, before adding the beans

Step 13

In another pan gently steam the broccoli for around 3-5 mins until al dente

Step 15

Cook for a further 5 mins, then check if the chicken is cooked by seeing if the juices run clear when pierced with a knife

Step 17

Scatter over the herbs, and serve up with the broccoli.