Stuffed tarragon chicken with cannellini bean stew

Stuffed tarragon chicken with cannellini bean stew
  • Serves icon Serves 4
  • Time icon Hands on time 20 minutes plus 35 minutes cooking time

This quick and easy chicken and cannellini bean stew is perfect for a midweek supper.

Nutrition: per serving

Calories
822kcals
Fat
46.5g (21.4g saturated)
Protein
62.9g
Carbohydrates
33.5g (4.3g sugars)
Salt
2.2g
Calories
822kcals
Fat
46.5g (21.4g saturated)
Protein
62.9g
Carbohydrates
33.5g (4.3g sugars)
Salt
2.2g

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.

delicious. tips

  1. 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 .

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

3.5 votes

Reviews

Share your thoughts...

Rate & review

Rate

3.5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine