Lemon chicken with charred leeks and fennel
- Preparation and cooking time
- Total time
- Easy
- serves 1
Ingredients
- olive oil
- finely chopped to make 1 tbsp tarragon
- 1 lemon, juiced plus wedges to serve
- 1 cooked skinless chicken breast, shredded
- 4 baby leeks
- a handful green beans
- ½ small fennel, finely sliced
- chopped to make 1 tbsp flat-leaf parsley
Method
- STEP 1
Whisk 1 tsp oil with the tarragon, lemon juice and season well. Add the shredded chicken and leave to marinate.
- STEP 2
Heat a char-grill pan to very hot. Blanch the leeks and green beans in boiling salted water for 2 minutes, then drain. Toss the leeks and fennel slices with 1 tsp oil and season. Cook the veg in batches, and sear until charred and soft enough for a knife to go through easily. Then add to a plate with the chicken and beans. Serve scattered with parsley and some lemon wedges to squeeze over.
