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@hoanghdsaison5: Nước xả vải comfort #hoptaccungunilever #nuocxavaicomfort #comfort #ad #nuocxacomfort

Hoang Henry
Hoang Henry
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Tuesday 04 August 2026 05:05:14 GMT
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PAN ROASTED CHICKEN WITH LEEK & TARRAGON BUTTER BEANS 🍗 RECIPE ⬇️ Autumn is officially here, and this is one of my favourite ways to cook chicken - really crisp, golden skin over creamy butter beans cooked with leek, tarragon, and all of the caramelised chicken juices from the pan. The entire dish is made in one pan, from cooking the chicken to going straight back onto the hob for the beans. RECIPE (serves 2) Pat 2 skin-on chicken supremes dry and season generously with salt. Heat the frying pan over a medium heat, perform the drop test, then add 1 tbsp olive oil. Add the chicken skin-side down and cook for 6-8 minutes until deeply golden and crisp Turn the chicken, then add 30g butter, 3 crushed garlic cloves and 4-5 sprigs of thyme. Once foaming, baste the chicken for 102 minutes, then transfer the chicken to a roasting tray and put in a 200°C fan oven for 10-15 minutes until cooked through. Remove and rest Leave around 1 tbsp of the chicken fat and all the caramelised pan juices behind. Add 2 finely sliced shallots and 1 finely sliced leek with a pinch of salt and cook gently for 5-7 minutes until softened. Add 2 sliced garlic cloves and cook for another minute Add 2 x 400g jars of good quality butter beans, 200ml chicken stock, and 1 tbsp Dijon mustard. Bring to a gentle simmer, then crush some of the beans into the stock to thicken it Turn the heat down and stir through 75g crème fraîche and 15-20g finely grated Parmesan. Once creamy, fold through 2 tbsp fresh tarragon and season with salt and plenty of black pepper Spoon the beans generously onto a plate, place the rested chicken on top and finish with Parmesan and cracked black pepper #chicken #butterbeans #cooking #Recipe #autumn
PAN ROASTED CHICKEN WITH LEEK & TARRAGON BUTTER BEANS 🍗 RECIPE ⬇️ Autumn is officially here, and this is one of my favourite ways to cook chicken - really crisp, golden skin over creamy butter beans cooked with leek, tarragon, and all of the caramelised chicken juices from the pan. The entire dish is made in one pan, from cooking the chicken to going straight back onto the hob for the beans. RECIPE (serves 2) Pat 2 skin-on chicken supremes dry and season generously with salt. Heat the frying pan over a medium heat, perform the drop test, then add 1 tbsp olive oil. Add the chicken skin-side down and cook for 6-8 minutes until deeply golden and crisp Turn the chicken, then add 30g butter, 3 crushed garlic cloves and 4-5 sprigs of thyme. Once foaming, baste the chicken for 102 minutes, then transfer the chicken to a roasting tray and put in a 200°C fan oven for 10-15 minutes until cooked through. Remove and rest Leave around 1 tbsp of the chicken fat and all the caramelised pan juices behind. Add 2 finely sliced shallots and 1 finely sliced leek with a pinch of salt and cook gently for 5-7 minutes until softened. Add 2 sliced garlic cloves and cook for another minute Add 2 x 400g jars of good quality butter beans, 200ml chicken stock, and 1 tbsp Dijon mustard. Bring to a gentle simmer, then crush some of the beans into the stock to thicken it Turn the heat down and stir through 75g crème fraîche and 15-20g finely grated Parmesan. Once creamy, fold through 2 tbsp fresh tarragon and season with salt and plenty of black pepper Spoon the beans generously onto a plate, place the rested chicken on top and finish with Parmesan and cracked black pepper #chicken #butterbeans #cooking #Recipe #autumn
ขอขมาจู่เมตตาประทานพร ขอให้ปีละปีปลอดภัย ปีละปีมงคล#มาจู่ประทานพร #ปีละปีปลอดภัย #ปีละปีมงคล #ขอพรความมงคล #มาจู่แห่งความปลอดภัย
ขอขมาจู่เมตตาประทานพร ขอให้ปีละปีปลอดภัย ปีละปีมงคล#มาจู่ประทานพร #ปีละปีปลอดภัย #ปีละปีมงคล #ขอพรความมงคล #มาจู่แห่งความปลอดภัย


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