Crispy French Tarragon Chicken

1 Dose Cannellini beans (Cannellini Bohnen)

400g waxy potatoes

2x Lauch oder Porree

2 knoblauchzehen

1 Huehnerbruehe-wuerfel

10g fresh tarragon (Estragon)

4 chicken thighs

1 dried bay leaf (lorbeerblatt)

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle

Quarter the potatoes, add to a pot of salted boiling water and boil for 7-8 min over a high heat or until partially cooked

Drain and leave to steam-dry in a colander

Meanwhile, add 1-2 tbsp olive oil to a large pan over medium-high heat

Season the chicken generously on both sides with salt and pepper

Once hot, add the chicken (skin-side down)

Cook for 10 min or until the skins have browned and crisped

Meanwhile, arrange the potatoes on an ovenproof tray

Break them apart a little with a fork

Drizzle with 1-2 tbsp olive oil and season with salt

Put them in the oven for 15-20 min or until crispy

Slice the leeks finely

Chop the tarragon finely, including the stalks

Peel and finely chop (or grate) the garlic

Dissolve the stock cube(s) in 150ml (250ml) boiled water

Drain and rinse the cannellini beans

Turn the chicken thighs and cook for a further 4 min or until cooked through

Transfer the chicken thighs, skin-side up, to some kitchen paper

Reserve the pan for the next step

Return the pan to a medium heat, add the leeks and garlic and cook for 3-4 min or until soft but not coloured

Add the cannellini beans, stock and bay leaf(ves)

Cook for 5 min or until everything is warmed through

Taste and tweak the seasoning

Add half the tarragon to the pan and stir through

Add the chicken thighs, skin-side up

Cook for 2 min or until warmed through

Serve the casserole with the crispy potatoes to the side

Sprinkle the remaining tarragon on top

Enjoy!