Stuffed-tarragon-chicken-with-cannellini-bean-stew

Stuffed tarragon chicken with cannellini bean stew

  • Serves 4
  • Hands on time 20 minutes plus 35 minutes cooking time
  • Easy
This quick and easy chicken and cannellini bean stew is perfect for a midweek supper.

Nutritional info per serving

  • Calories822kcals
  • Fat46.5g (21.4g saturated)
  • Protein62.9g
  • Carbohydrates33.5g (4.3g sugars)
  • Salt2.2g

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INGREDIENTS

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

For the bean stew

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

METHOD

  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. Place the chicken in a non-stick roasting tray, drizzle with olive oil, season and roast for 25-30 minutes until cooked through.
  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.
  • 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 .
  • A full-flavoured, rich Italian white is apt here, so go for a ripe, modern style, such as Sicilian Chardonnay or local grape Inzolia.

From March 2010

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