Step 1

Heat the oil in a large heavy-based saucepan over medium-high heat. Add half the chicken and cook, turning once, for 4-5 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.

Step 2

Drain excess fat from the saucepan, leaving about 1 tablespoon in the pan. Reduce heat to medium. Add the leek and garlic, and cook, stirring often, for 6 minutes or until the leek starts to soften. Increase heat to high. Add the wine and cook for 2-3 minutes or until the wine has reduced by half. Add the stock and bring to the boil.

Step 3

Return the chicken to the pan. Add the lemon rind. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 40 minutes. Stir in the tomato and broad beans. Cook, covered, for 10 minutes. Season with salt and pepper. (To freeze, see note.)

Step 4

Place the cornflour in a small bowl. Stir in the cream. Add to the chicken mixture and cook, stirring, for 2 minutes or until the sauce thickens slightly. Stir in the parsley. Divide the chicken mixture among serving plates and serve with mash.