Chicken Stuffed with Mascarpone and Tarragon with Bean and Bacon Ragout
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Chicken stuffed with mascarpone and tarragon with bean and bacon ragout
Ingredients
- Mascarpone Cheese Unagrande - 5.3 oz
- Grated Pecorino Pepato Cheese - 2 tablespoons
- Lemon - 1 piece
- Tarragon - 2 tablespoons
- Skin-On Chicken Breasts - 4 pieces
- Olive Oil - to taste
- Onion - 1 head
- Garlic - 2 cloves
- Semi-Smoked Sausage - 7.1 oz
- White Beans - 28.9 oz
- Dry White Wine - 3 fl oz
- Chicken Broth - 3 fl oz
- Tarragon - 1 bunch
- Crème fraîche - 3 tablespoons
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
In a bowl, mix mascarpone, Parmesan, grated zest of 1 lemon, juice of half a lemon, 2 tablespoons of finely chopped tarragon leaves, salt, and pepper.
Step 3
Gently slide your fingers between the skin and meat of the breasts and stuff with the cheese-herb mixture. Place the breasts in a baking dish, drizzle with olive oil, season with salt and pepper. Bake in the oven for 25-30 minutes until cooked through.
Step 4
Meanwhile, heat 1 tablespoon of olive oil in a saucepan. Add finely chopped onion and sauté over medium heat until soft but not browned. Add minced garlic and sauté for another minute. Then add finely chopped bacon and fry until golden.
Step 5
Add the beans and wine, raise the heat and cook for 3-4 minutes. Add the broth, reduce the heat and cook for another 2-3 minutes, then add a handful of finely chopped tarragon and crème fraîche.
Step 6
Divide the ragout onto plates and top with a piece of chicken.
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