Stuffed tarragon chicken with cannellini bean stew recipe

By Anna Burges-Lumsden

  1. Serves 4
  2. Takes 20 minutes to make, about 35 minutes to cook
  3. Rating

This quick and easy chicken and cannellini bean stew is perfect for a midweek supper. Serve it with Buttered cabbage and leeks followed by Warm salted caramel sauce with vanilla ice cream .

tried and tested
Stuffed tarragon chicken with cannellini bean stew


  1. 150g mascarpone
  2. 2 tbsp grated Parmesan
  3. Grated zest of 1 lemon, plus juice of ½ lemon
  4. 2 tbsp chopped fresh tarragon
  5. 4 chicken supremes, skin on (see tip)
  6. Splash of olive oil

For the bean stew

  1. 1 tbsp olive oil
  2. 1 large onion, finely sliced
  3. 2 garlic cloves, finely chopped
  4. 200g pack smoked bacon lardons
  5. 2 x 410g cans cannellini beans, drained and rinsed
  6. 100ml white wine
  7. 100ml chicken stock, hot
  8. Handful fresh flatleaf parsley or tarragon, chopped
  9. 3 tbsp crème fraîche


  1. 1. Preheat the oven to 200°C/ fan180°C/gas 6. Mix together the mascarpone, Parmesan, lemon zest, a squeeze of juice, tarragon, salt and pepper. Carefully slide your finger between the skin and the meat of the chicken to create a pocket and push a quarter of the mascarpone mix under the skin. Spread evenly and repeat with the remaining chicken.
  2. 2. Place the chicken in a non-stick roasting tray, drizzle with olive oil, season and roast for 25-30 minutes until cooked through.
  3. 3. Meanwhile, for the stew, heat the olive oil in a pan, add the onion and fry over a medium heat until softened but not coloured. Add the garlic and fry for 1 minute, then add the bacon and fry until golden. Stir in the beans and white wine and bubble over a high heat for 3-4 minutes. Add the stock, simmer for 2-3 minutes, then stir through the parsley and crème fraîche. To serve, pile the beans onto 4 plates and top with the chicken.

Nutritional info

Per serving: 822kcals, 46.5g fat (21.4g saturated), 62.9g protein, 33.5g carbs, 4.3g sugar, 2.2g salt

Chef's tip

Buy chicken supremes from your butcher, or use chicken legs or thighs – if using thighs, you’ll need 2 per person. Serve it with Buttered cabbage and leeks followed by Warm salted caramel sauce with vanilla ice cream.

Wine Recommendation

A full-flavoured, rich Italian white is apt here, so go for a ripe, modern style, such as Sicilian Chardonnay or local grape Inzolia.


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November 3

The best thing about this recipe is the beans. The chicken was nice but although the recipe was fairly straightforward I don't think it was worth the effort. I'd rather just have the beans (simple and delicious) with plain roast chicken or sausages. It's not worth the extra expense, and what do I do with half a tub of leftover mascarpone?

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