Ingredients

• 4 large chicken breasts
• skin on
• 100ml/3½fl oz olive oil
• plus 1 tbsp olive oil for frying
• 600g/1lb 5oz green beans
• 16 baby leeks
• ½ tsp Dijon mustard
• 2 tbsp cider vinegar
• 2 banana shallots
• finely chopped
• 2 tsp finely chopped fresh tarragon
• 4 tsp finely chopped fresh flatleaf parsley
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Heat an ovenproof frying pan with 1 tablespoon of oil until hot. Season the chicken breasts then place skin-side down into the pan. Cook for 2–3 minutes until golden-brown. Turn the breasts over and cook for a further minute.
• Transfer the pan into the oven and roast for 12–15 minutes
• or until completely cooked through. The juices will run clear when pierced with a skewer at the thickest point. Remove from the oven and set aside to rest for a few minutes.
• Meanwhile
• bring a large pan of salted water to the boil over a high heat. Cook the beans and leeks for 2–3 minutes
• making sure the beans still retain a little bite. Drain well.
• In a medium-sized bowl
• whisk together the mustard
• vinegar and 100ml olive oil. Add the shallots
• tarragon and parsley and season with salt and pepper. Slice the beans and leeks into three diagonally and add to the dressing.
• To serve
• divide equal amounts of the bean and leek salad between four plates and top each with a roasted chicken breast. Drizzle over any extra dressing remaining in the salad bowl.