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Warm fennel and beans with griddled chicken and tarragon butter
Ingredients
- Olive oil for griddling
- 4 skin-on free-range chicken breasts
- 150g green beans
- 400g shelled broad beans (about 800g in-pod weight)
- 70g butter
- Juice 1 lemon
- Drizzle of extra-virgin olive oil
- Small bunch fresh tarragon, finely chopped
- 1-2 garlic cloves, crushed
- 1 fennel bulb, very finely sliced (use a mandoline if you have one)
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