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Tarragon chicken with braised cannellini beans

Name: Tarragon chicken with braised cannellini beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbs grated parmesan; 150g mascarpone cheese; 2 tbs chopped tarragon; Grated zest of 1 lemon, plus juice of 1/2 lemon; 4 chicken breasts with skin on (wingbone attached, optional); 2.00 tbs olive oil; Steamed green beans, to serve; 1 large onion, thinly sliced; 2 garlic cloves, finely chopped; 200g sliced pancetta, cut into thin strips; 2 x 440g cans cannellini beans, rinsed, drained; 100ml dry white wine; 100ml gluten-free chicken stock, heated; 2 tbs chopped tarragon or flat-leaf parsley; 1/4 cup (65g) mascarpone cheese

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Tarragon chicken with braised cannellini beans (gluten-free)

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by Debbie Major

Food writer and stylist

Oct 03, 2015

Tarragon has such a comforting scent - let it fill your kitchen with this easy, winning dish.

2 tbs grated parmesan
150g mascarpone cheese
2 tbs chopped tarragon
Grated zest of 1 lemon, plus juice of 1/2 lemon
4 chicken breasts with skin on (wingbone attached, optional)
1 tbs olive oil
Steamed green beans, to serve

Cannellini bean stew

1 tbs olive oil
1 large onion, thinly sliced
2 garlic cloves, finely chopped
200g sliced pancetta, cut into thin strips
2 x 440g cans cannellini beans, rinsed, drained
100ml dry white wine
100ml gluten-free chicken stock, heated
2 tbs chopped tarragon or flat-leaf parsley
1/4 cup (65g) mascarpone cheese

Method

1.

Preheat the oven to 200°C.
2.

Combine the parmesan, mascarpone, tarragon, lemon zest and juice in a bowl, then season. Carefully separate skin from chicken breasts to form a pocket, then divide cheese mixture among the breasts, evenly spreading it between the skin and meat, taking care not to tear the skin.
3.

Place the chicken, skin-side up, in a roasting pan, drizzle with oil, season, then roast for 25-30 minutes until golden and cooked through.
4.

Meanwhile, for the stew, heat olive oil in a pan over medium heat. Cook onion, stirring, for 3-4 minutes until soft but not coloured. Add garlic and cook, stirring, for 1 minute until fragrant. Add pancetta and cook for 6 minutes or until golden. Stir in cannellini beans and wine and allow to bubble over high heat for 3-4 minutes. Add stock, simmer for 2-3 minutes, then stir in herbs and mascarpone and cook for a further 1-2 minutes to warm through.
5.

Pile cannellini beans onto 4 plates, top with chicken and serve with green beans.