The beans will work well with any grilled meat or poultry.
Ingredients
- 2 free range chicken breasts skin on, bone in
- olive oil
- knob butter
- 1 medium onion peeled and finely chopped
- 1 medium carrot peeled and finely chopped
- 1 plump clove garlic peeled and thinly sliced
- 1/2 large bulb fennel trimmed and finely chopped
- 2 fresh bay leaves
- 6 sprigs thyme
- 2 400g cans haricot, flageolet or cannellini beans drained and rinsed
- 125 ml double cream
- 6 sprigs fennel leaves
Servings:
Instructions
- Heat a ridged griddle pan until hot. Rub the chicken breasts all over with a little olive oil, salt and black pepper. Grill on both sides until golden and juicy.
- Meanwhile, melt a lttle butter and oilve oil in a shallow pan. Add the onion and carrot and cook gently until pale gold. Add the garlic and continue cooking, then add the chopped fennel bulb, bay leaves and thyme.
- Add the drained beans, followed by the cream and the fennel leaves.Bring slowly to a simmer, check seasoning then leave to warm through gently. Stir occassinally but be careful not to break up the beans.
- Put the grilled chicken on warmed plates and serve with the beans.
Share this Recipe
Powered byWP Ultimate Recipe