# Pan Roasted Chicken with Leek & Tarragon Butter Beans

Crisp skin-on chicken breast served over a creamy, one-pan butter bean base cooked with leeks and tarragon.

- Servings: 2 servings
- Cuisine: Italian
- Category: Dinner
- Difficulty: easy
- Language: en

## 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)

## Instructions

1. Pat chicken supremes dry and season generously with salt.
2. Heat a frying pan over medium heat with olive oil and cook chicken skin-side down.
3. Turn the chicken and add butter, crushed garlic, and thyme. Baste the chicken.
4. Transfer chicken to a roasting tray and bake in the oven.
5. In the same pan used for the chicken, cook shallots and leeks with salt.
6. Add sliced garlic and cook for one minute.
7. Add butter beans, chicken stock, and Dijon mustard. Bring to a simmer.
8. Crush some beans into the stock to thicken.
9. Stir in crème fraîche and grated Parmesan.
10. Fold in fresh tarragon and season with salt and black pepper.
11. Slice the rested chicken, serve over the butter beans, and finish with more Parmesan and black pepper.

## Source

- Original video: https://www.tiktok.com/@ed.cudlipp/video/7681714389128334614
- Creator: ed.cudlipp
- Recipe page: https://www.cliprecipe.com/recipe/daef5156-6d1f-434a-819f-877ce00a1da7
- Extracted: 2026-10-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt