Pan Roasted Chicken with Leek & Tarragon Butter Beans
Serves 2
Directions
- 1Pat chicken supremes dry and season generously with salt.
- 2Heat a frying pan over medium heat with olive oil and cook chicken skin-side down.
- 3Turn the chicken and add butter, crushed garlic, and thyme. Baste the chicken.
- 4Transfer chicken to a roasting tray and bake in the oven.
- 5In the same pan used for the chicken, cook shallots and leeks with salt.
- 6Add sliced garlic and cook for one minute.
- 7Add butter beans, chicken stock, and Dijon mustard. Bring to a simmer.
- 8Crush some beans into the stock to thicken.
- 9Stir in crème fraîche and grated Parmesan.
- 10Fold in fresh tarragon and season with salt and black pepper.
- 11Slice the rested chicken, serve over the butter beans, and finish with more Parmesan and black pepper.
Ingredients
- 2 whole chicken supremes
- salt
- 1 tbsp olive oil
- 30 g butter, unsalted
- 3 clove garlic, crushed
- 4-5 sprig thyme
- 2 whole shallot, finely sliced
- 1 whole leek, finely sliced
- 2 clove garlic, sliced
- 2 400g jar butter beans
- 200 ml chicken stock
- 1 tbsp dijon mustard
- 75 g crème fraîche
- 15-20 g parmesan, finely grated
- 2 tbsp tarragon, fresh
- black pepper (optional)
- for garnish parmesan (optional)
