Jenny Chandler's Chicken, Leek and Tarragon Beans

Name: Jenny Chandler's Chicken, Leek and Tarragon Beans
Ingredients: 25 g butter; 2 tbsp oil; 4 chicken thighs or whole legs (skin on); Pinch of salt; 3 medium leeks, washed and finely sliced; 3 cloves of garlic, crushed; 100 ml of white wine; 2 x 400 g can cannellini or butter beans, drained (or 500g cooked beans); 100 ml chicken stock or veg’ stock – your choice; 2 heaped tsps Dijon mustard; 50ml double cream; 4 small sprigs of tarragon, leaves roughly chopped (keep a few back for garnish); Salt; pepper; 12 cherry tomatoes, halved.

betterfood.co.uk

Try these warming chicken, leek and tarragon beans. Double-up the recipe and use your leftovers to make a creamy bean soup with cavolo nero.

View full recipe on betterfood.co.uk

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Ingredients

25 g butter
2 tbsp oil
4 chicken thighs or whole legs (skin on)
Pinch of salt
3 medium leeks, washed and finely sliced
3 cloves of garlic, crushed
100 ml of white wine
2 x 400 g can cannellini or butter beans, drained (or 500g cooked beans)
100 ml chicken stock or veg’ stock – your choice
2 heaped tsps Dijon mustard
50ml double cream
4 small sprigs of tarragon, leaves roughly chopped (keep a few back for garnish)
Salt
pepper
12 cherry tomatoes, halved.