Chicken with tarragon and green beans
A touch of tarragon and a splash of coconut cream give this chicken dish a modern makeover.
- Heat the oven to 180C. Gently slide your fingers under the skin of each chicken breast to create a pocket.
- Mix 50g of butter with 2 tablespoons of chopped tarragon leaves and then use a teaspoon to push this mixture into each pocket. Gently pat the skin back down and set the breasts aside. Melt the remaining butter in an ovenproof frying pan over a moderate heat and lightly brown the chicken, watching to ensure the butter doesn't burn. Season the chicken with salt and pepper, then place the pan in the oven and cook for 10 minutes. To check the chicken is cooked, pierce the meat with a sharp knife and check the juices are running clear.
- While the chicken is cooking, bring a large pot of heavily salted water to a rolling boil and cook the beans until tender. Drain, then toss the beans in a bowl with a little olive oil and salt and pepper.
- Set the chicken aside and place the pan back over a low heat. Add the wine and then bring to the boil, scraping any loose bits from the bottom of the pan. Continue cooking for about 2 minutes or until the wine has reduced by about a third before adding the cream and bringing it to a mildly bubbling simmer. Add the remaining tarragon, the juice of the lemon, salt and pepper. If the sauce is too thick, thin with a little water.
- Slice the chicken to show off the tarragon between the skin and breast meat. Arrange the beans on a serving platter with the chicken. Pour over the sauce and serve.