Warm fennel and beans with griddled chicken and tarragon butter

Name: Warm fennel and beans with griddled chicken and tarragon butter
Yield: Serves 4
Cuisine: British recipes
Ingredients: Olive oil for griddling; 4 skin-on free-range chicken breasts; 150g green beans; 400g shelled broad beans (about 800g in-pod weight); 70g butter; Juice 1 lemon; Drizzle of extra-virgin olive oil; Small bunch fresh tarragon, finely chopped; 1-2 garlic cloves, crushed; 1 fennel bulb, very finely sliced (use a mandoline if you have one)

Easy
July 2014

Easy
July 2014

Serves 4
Hands-on time 30 min, oven time 12 min

Healthy and delicious, this simple fennel and beans with griddled chicken and tarragon butter is perfect family food.

Nutrition: per serving

Calories: 477kcals
Fat: 30g fat (3.6g saturated)
Protein: 33.8g protein
Carbohydrates: 16.9g carbs (15.2g sugars)
Fibre: 5.8g fibre
Salt: 2.6g salt

Nutrition: per serving

Calories: 477kcals
Fat: 30g fat (3.6g saturated)
Protein: 33.8g protein
Carbohydrates: 16.9g carbs (15.2g sugars)
Fibre: 5.8g fibre
Salt: 2.6g salt

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Ingredients

Olive oil for griddling
4 skin-on free-range chicken breasts
150g green beans
400g shelled broad beans (about 800g in-pod weight)
70g butter
Juice 1 lemon
Drizzle of extra-virgin olive oil
Small bunch fresh tarragon, finely chopped
1-2 garlic cloves, crushed
1 fennel bulb, very finely sliced (use a mandoline if you have one)

Olive oil for griddling
4 skin-on free-range chicken breasts
150g green beans
400g shelled broad beans (about 800g in-pod weight)
70g butter
Juice 1 lemon
Drizzle of extra-virgin olive oil
Small bunch fresh tarragon, finely chopped
1-2 garlic cloves, crushed
1 fennel bulb, very finely sliced (use a mandoline if you have one)

Method

Heat the oven to 200oC/fan180oC/ gas 6. Heat a large griddle pan on the hob until smoking. Rub some olive oil on the chicken breasts and season generously, then griddle, skin-side down, for 3-4 minutes until charred. Turn and cook on the other side for 1-2 minutes. Transfer, skin-side up, to a large roasting tin and cook in the oven for 12 minutes or until cooked through. Rest on a board for 5-10 minutes, then slice each breast into thirds.
Meanwhile, drop the green beans into a large pan of boiling water and cook for 1 minute. Add the broad beans to the pan and cook for 2 minutes more. Drain, then set aside to cool a little (see tips).
Melt the butter, then mix with the lemon juice, a drizzle of extra-virgin olive oil, the tarragon and garlic. Season well, then set aside.
Transfer the warm beans to a large bowl, then toss with the fennel and half the butter dressing. Divide among 4 plates, then serve with the chicken, drizzled with the remaining butter dressing.

Method

Heat the oven to 200oC/fan180oC/ gas 6. Heat a large griddle pan on the hob until smoking. Rub some olive oil on the chicken breasts and season generously, then griddle, skin-side down, for 3-4 minutes until charred. Turn and cook on the other side for 1-2 minutes. Transfer, skin-side up, to a large roasting tin and cook in the oven for 12 minutes or until cooked through. Rest on a board for 5-10 minutes, then slice each breast into thirds.
Meanwhile, drop the green beans into a large pan of boiling water and cook for 1 minute. Add the broad beans to the pan and cook for 2 minutes more. Drain, then set aside to cool a little (see tips).
Melt the butter, then mix with the lemon juice, a drizzle of extra-virgin olive oil, the tarragon and garlic. Season well, then set aside.
Transfer the warm beans to a large bowl, then toss with the fennel and half the butter dressing. Divide among 4 plates, then serve with the chicken, drizzled with the remaining butter dressing.

delicious. tips

Skin the cooked, drained broad beans, if you like – it won’t affect their flavour but will make them look beautiful.
Toss the beans in the dressing while still warm, so the butter doesn’t solidify on touching them.

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