Warm fennel and beans with griddled chicken and tarragon butter

Warm fennel and beans with griddled chicken and tarragon butter
  • Serves icon Serves 4
  • Time icon 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
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

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)

Method

  1. 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.
  2. 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).
  3. 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.
  4. 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

  1. 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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