Imported from Instagram

Pan-Roasted Chicken with Leek and Tarragon Butter Beans

Name: Pan-Roasted Chicken with Leek and Tarragon Butter Beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: European
Ingredients: 2 skin-on chicken supremes (Patted dry; chicken breasts may be bone-in or prepared by a butcher.); salt (For seasoning the chicken and beans; use generously on the chicken and a pinch with the vegetables.); 1 tbsp olive oil (For cooking the chicken.); 30 g butter (Added to the pan for basting.); 3 cloves garlic (Crushed; for basting the chicken.); 5 sprigs fresh thyme (Use 4–5 sprigs.); 2 shallots (Finely sliced.); 1 leek (Finely sliced.); 2 cloves garlic (Sliced; added to the softened leek and shallots.); 800 g butter beans (Two 400 g jars, including their stock as indicated in the transcript; use good-quality beans.); 200 ml chicken stock; 1 tbsp Dijon mustard; 75 g crème fraîche; 17.5 g Parmesan (Finely grated, with extra reserved for finishing; source specifies 15–20 g.); 2 tbsp fresh tarragon (Fresh leaves, folded through the beans.); black pepper (Plenty, plus cracked black pepper for serving.)

Recipe by Ed Cudlipp @ed.cudlipp · Instagram

Imported by Blak Rabbit on SeeMeCook

Crisp, golden pan-roasted chicken is served over creamy butter beans softened with leek, shallots, tarragon, crème fraîche, and Parmesan. The beans are enriched with the caramelized chicken juices left in the pan.

2 servings50 minEuropean

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Ingredients

2 skin-on chicken supremes (Patted dry; chicken breasts may be bone-in or prepared by a butcher.)
salt (For seasoning the chicken and beans; use generously on the chicken and a pinch with the vegetables.)
1 tbsp olive oil (For cooking the chicken.)
30 g butter (Added to the pan for basting.)
3 cloves garlic (Crushed; for basting the chicken.)
5 sprigs fresh thyme (Use 4–5 sprigs.)
2 shallots (Finely sliced.)
1 leek (Finely sliced.)
2 cloves garlic (Sliced; added to the softened leek and shallots.)
800 g butter beans (Two 400 g jars, including their stock as indicated in the transcript; use good-quality beans.)
200 ml chicken stock
1 tbsp Dijon mustard
75 g crème fraîche
17.5 g Parmesan (Finely grated, with extra reserved for finishing; source specifies 15–20 g.)
2 tbsp fresh tarragon (Fresh leaves, folded through the beans.)
black pepper (Plenty, plus cracked black pepper for serving.)

Steps

1
Pat the chicken supremes dry and season them generously with salt.
2
Heat a frying pan over medium heat. The source mentions performing a drop test before adding 1 tablespoon of olive oil.
3
Place the chicken skin-side down in the pan. Cook for 6–8 minutes, until the skin is deeply golden and crisp. If available, place a weight on the chicken; this is optional according to the transcript.
4
Turn the chicken. Add the butter, crushed garlic, and thyme sprigs to the pan.
5
Once the butter is foaming, baste the chicken with the foaming butter and pan juices. The written source says “102 minutes,” which is ambiguous; the transcript describes this as a brief basting stage before oven cooking.
6
Transfer the chicken to a roasting tray and place it in a 200°C fan oven for 10–15 minutes, until cooked through. Remove it from the oven and leave it to rest.
7
Leave approximately 1 tablespoon of chicken fat and all the caramelized pan juices in the frying pan.
8
Add the finely sliced shallots and leek to the pan with a pinch of salt. Cook gently for 5–7 minutes, until softened.
9
Add the sliced garlic and cook for another minute.
10
Add the butter beans, chicken stock, and Dijon mustard. Bring the mixture to a gentle simmer.
11
Crush some of the butter beans into the stock to thicken it naturally.
12
Turn the heat down and stir through the crème fraîche and finely grated Parmesan. Continue until the beans are creamy.
13
Fold through the fresh tarragon, then season with salt and plenty of black pepper.
14
Spoon the creamy beans generously onto plates. Place the rested chicken on top and finish with extra Parmesan and cracked black pepper.

Notes

The source contains an apparent typo or transcription error in the chicken-basting instruction: it states “102 minutes.” The transcript indicates a short basting stage before transferring the chicken to the oven, but does not provide an exact duration. The transcript also refers to adding the butter beans with their stock, while the written recipe lists two 400 g jars of butter beans separately from the chicken stock.