Tarragon Chicken with braised cannellini beans

By sarah_carroll

Ingredients

• 2 T grated parmesan
• 150 g mascarpone cheese
• 2 T chopped tarragon
• Grated zest of 1 lemon, plus juice of 1/2 lemon
• 4 chicken breast with skin on
• 1 T EVOO
• Steamed green beans, to serve
• Cannellini Bean Stew
• 1 T EVOO
• 1 large onion, thinly sliced
• 2 garlic cloves, finely chopped
• 200 g sliced pancetta, cut into thin strips
• 2 440g cans beans, rinsed, drained
• 100 ml dry white wine
• 100 ml chicken stock, heated
• 2 T chopped tarragon
• 1/4 c mascarpone cheese

Details

Servings 4

Preparation

Step 1

Preheat the voen to 200C.
Combine parmesan, mascarpone, tarragon, lemon zest and juice in a bowl, then season. Carelully separate skin form the chicken breases to form a pcket, then divide cheese mixtrue among the breasts, evenly spradding it between the skin and meat, taking care not to tear the skin.
Place the chicken, skin side up, in a raosting pan,, drizzle with oil, season, then roast for 25-30 minutes until golden and cooked through.
Meanwhile, for the stew, heat EVOO in a pan over medium heat. Cook onion, stirring, for 3-4 minutes until soft but not colured. Add garlic anc cook, for 1 minute until fragrant. Add pancetta and cook for minutes or until golden. Stir in cannellini beans and wine and allow to bubble over high heat for 3-4 minutes, then stir in herbs and mascarpone and cook for a further 1-2 minutes to warm through.
Pile beans onto 4 plates, top with chicken and serve with green beans.