Try this recipe for lemon chicken with leeks and fennel, then check out our lemon chicken with orzo.


  • 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


  • 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.


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