Poached Chicken Breasts in Butter Bean Broth
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Poached Chicken Breasts in Butter Bean Broth

Poached Chicken Breasts in Butter Bean Broth

Ingredients

Method

  • 300g chicken breast fillets
  • 500ml quality chicken stock
  • 3 tarragon sprigs, 2 whole, 1 leaves finely chopped
  • 100g snow peas, cut into 2cm pieces
  • 100g baby carrots, cut into 2cm rounds
  • 100g mixed radishes, quartered
  • 250g butter beans from a tin, drained
  • 2 tbsp crème fraîche
  • Place the chicken breasts in a single layer into a small saucepan and pour over the cold stock and whole tarragon sprigs. Heat gently to a slight simmer, then place the lid on the pan and simmer gently for 15 mins, or until the chicken is cooked through. Remove the fillets from the stock, rest for 5 mins, then shred with a fork and season.
  • Turn up the heat on the stock and remove the tarragon sprigs. Add the veggies and beans, cook for 3 mins to soften, then stir in the chopped tarragon and chicken. Mix well, season and divide between bowls with a dollop of crème fraîche on top to serve.
45 mins
2 serving

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