Nigel Slater’s recipe for chicken, haricot beans and tarragon

A light, easy meal for a chilly spring day

Any dish that features chicken and tarragon feels spring-like to me, but this one – light, yet substantial enough for a chilly day – feels especially so.

Cut 2 large bone-in chicken breasts in half and season them with salt and black pepper. Warm a little olive oil in a sauté pan, add the chicken and let it brown lightly on both sides. Add 150g of small mushrooms, such as shimeji or little button mushrooms, and let them cook for 5 minutes in the chicken’s cooking juices.

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