Warm fennel and beans with griddled chicken and tarragon butter

Method

1. Heat the oven to 200°C/fan180°C/ 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.