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
  1. Preheat the oven to 200°C (390°F). Place the butter, tarragon, lemon rind, salt and pepper in a small bowl and mix to combine. Place the butter under the skin of the chicken. Heat a large non-stick frying pan over high heat. Cook the chicken skin-side down for 4 minutes or until crispy, turn and cook for a further 2 minutes. 
  2. Place the beans and lemon thyme in a baking dish and pour over the stock. Top with the chicken, pour over the butter from the pan and bake for 12−15 minutes or until the chicken is cooked through and the beans are tender. Serves 4.
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