crispy skin tarragon chicken with beans
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crispy skin tarragon chicken with beans
  • 80g unsalted butter, softened
  • 1 tablespoon chopped tarragon leaves
  • 2 teaspoons finely grated lemon rind
  • sea salt and cracked black pepper
  • 4 x 240g chicken breast with part wing bone, skin on
  • 150g green beans, trimmed
  • 100g butter (yellow) beans, trimmed
  • 3 sprigs lemon thyme
  • 1 cup (250ml) hot chicken stock