Nigel Slater's recipe for chicken, white beans and tarragon
Any dish with chicken and tarragon feels like springtime to me, but this one — light, but hearty enough for a chilly day — feels especially true.
Cut 2 large bone-in chicken breasts in half and season with salt and black pepper. Heat a little olive oil in a sauté pan, add the chicken and let it brown slightly on both sides. Add 150g of small mushrooms such as shimeji or small button mushrooms and cook for 5 minutes in the cooking juices of the chicken.
Drain 2 cans of 400g white beans and add put them in the sauté pan with 6 sprigs of thyme, 250 ml of chicken stock and the juice of half a lemon. Bring to the boil, then immediately lower the heat to bring the broth to a simmer. Cook, partially covered with a lid and stirring occasionally, for 20 minutes.
Chop a generous handful of tarragon leaves and add to the chicken and mushrooms, then stir in the juice of another half lemon. If desired, you can also stir in 100ml double cream at this point. Check seasoning and serve. Enough for 2
The beans make this quite substantial, but I also like the buttery mashed potatoes - cream, beans, tarragon and mashed potato being a very good thing.
You can use chicken thighs instead of bone-in breasts. If you do, you'll need 2 large chicken thighs per person.
Spinach, lightly cooked and well drained, is also wonderful with this.
Follow Nigel on Instagram @NigelSlater
Any dish with chicken and tarragon feels like springtime to me, but this one — light, but hearty enough for a chilly day — feels especially true.
Cut 2 large bone-in chicken breasts in half and season with salt and black pepper. Heat a little olive oil in a sauté pan, add the chicken and let it brown slightly on both sides. Add 150g of small mushrooms such as shimeji or small button mushrooms and cook for 5 minutes in the cooking juices of the chicken.
Drain 2 cans of 400g white beans and add put them in the sauté pan with 6 sprigs of thyme, 250 ml of chicken stock and the juice of half a lemon. Bring to the boil, then immediately lower the heat to bring the broth to a simmer. Cook, partially covered with a lid and stirring occasionally, for 20 minutes.
Chop a generous handful of tarragon leaves and add to the chicken and mushrooms, then stir in the juice of another half lemon. If desired, you can also stir in 100ml double cream at this point. Check seasoning and serve. Enough for 2
The beans make this quite substantial, but I also like the buttery mashed potatoes - cream, beans, tarragon and mashed potato being a very good thing.
You can use chicken thighs instead of bone-in breasts. If you do, you'll need 2 large chicken thighs per person.
Spinach, lightly cooked and well drained, is also wonderful with this.
Follow Nigel on Instagram @NigelSlater
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