Crispy Skin Tarragon Chicken With Beans

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donna hay


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80 g unsalted butter, softened

1 tablespoon chopped tarragon leaves

2 teaspoons finely grated lemon rind

sea salt and cracked black pepper

4 x 240g chicken breast with part wing bone, skin on

150 g green beans, trimmed

100 g butter (yellow) beans, trimmed

3 sprigs lemon thyme

1 cup (250ml) hot chicken stock

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