Golden, pan-roasted chicken with crispy skin, bone-in for maximum flavour, sits on a generous bed of creamy butter beans with leek, tarragon and Parmesan in this comforting one-pan recipe.
Created by Ed Cudlipp, the chicken is seared and butter-basted in our 316 Series Frying Pan before being finished in the oven. The same pan is then used to build the butter beans, capturing all the caramelised chicken juices for maximum flavour.
Fresh tarragon, Dijon mustard, crème fraîche and Parmesan turn the butter beans into a rich, creamy base, while keeping the dish simple enough to make at home. Ed uses Professional knives throughout, with the entire dish cooked in a 316 Series Frying Pan.

Pan roast the chicken

1. Preheat the oven to 200°C fan.
2. Pat the chicken supremes thoroughly dry and season generously with sea salt.
3. Heat a Robert Welch 316 Series Frying Pan over a medium heat. Perform the water drop test to check the pan is at the correct temperature, then add the olive oil and allow it to shimmer.
4. Place the chicken into the pan skin-side down and cook for 6-8 minutes, without moving it (add a small weight to the chicken if you have it), until the fat has rendered and the skin is deeply golden and crisp.
5. Turn the chicken over and add the butter, crushed garlic and thyme.
6. Once the butter begins to foam, spoon it repeatedly over the chicken for 1-2 minutes.
7. Transfer the chicken to a roasting tray, put in the oven and roast for 10-15 minutes, depending on the size of the chicken supremes, until cooked through.
8. Remove the chicken from the oven and leave it to rest while you prepare the butter beans.

Build the butter beans
1. Remove the thyme and garlic from the frying pan. If there is a large amount of chicken fat, pour some away, leaving approximately 1 tbsp along with the caramelised pan juices.
2. Return the pan to a medium-low heat.
3. Add the shallots and leek with a pinch of salt and cook gently for 5-7 minutes, until completely soft and sweet but without taking on too much colour.
4. Add the sliced garlic and cook for a further minute.
5. Add the butter beans and stir well, coating them in the chicken fat and caramelised juices from the pan.
6. Pour in the chicken stock and stir through the Dijon mustard. Bring everything to a gentle simmer.
7. Using the back of a wooden spoon or a potato masher, crush some of the butter beans directly into the stock. Stir everything together, allowing the starch from the beans to thicken the sauce.
8. Turn the heat to low and stir through the crème fraîche and grated Parmesan until melted and creamy. Avoid aggressively boiling the sauce at this stage.
9. Fold through the fresh tarragon and season to taste with sea salt and plenty of freshly ground black pepper.

To serve
1. Spoon a generous bed of the creamy leek and tarragon butter beans into a shallow serving dish or individual bowls.
2. Place the rested, sliced chicken supremes on top, keeping the crisp skin above the sauce.
3. Finish with a little extra finely grated Parmesan and plenty of freshly cracked black pepper.