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Stuffed tarragon chicken with cannellini bean stew

Stuffed tarragon chicken with cannellini bean stew

Name: Stuffed tarragon chicken with cannellini bean stew
Yield: Serves 4
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

Easy
March 2010

Easy
March 2010

Serves 4
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

Nutrition: per serving

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

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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

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

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.
Place the chicken in a non-stick roasting tray, drizzle with olive oil, season and roast for 25-30 minutes until cooked through.
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.

Method

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.
Place the chicken in a non-stick roasting tray, drizzle with olive oil, season and roast for 25-30 minutes until cooked through.
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

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 .

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