Smokehouse Restaurant

Coffee and sweets | smokehouse platters Monday to Sunday from 9.30AM.

Thursday to Sunday, 2 and 3 course lunch from 11.45am

Cellar Door and Farm Shop

Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >

Poachers smoked chicken with tarragon, lemon & creamy white beans

Serves 4
Enjoy with a glass of Poachers Sauvignon Blanc

Ingredients

1 fennel bulb, sliced
2 leeks, washed and finely sliced
1 tbsp fresh thyme
2 garlic cloves, peeled and chopped
olive oil
knob of butter
splash of white wine
500g cannellini beans
1 tbsp sour cream
1 x 450g Poachers Pantry smoked chicken breast
with tarragon and lemon

Method

SautΓ© fennel, leeks, thyme and garlic in olive oil and butter over low heat until soft. Increase heat and add white wine and simmer for 4 minutes. Bring to the boil, add the cannellini beans and enough water to almost cover. Simmer 5-10 minutes until creamy. Before serving, stir in sour cream and season with salt and pepper.
Meanwhile, rub 1 teaspoon of salt into the skin of the chicken and put in preheated 200Β°C oven for 20 minutes.
Slice the chicken and serve alongside the bean mix.
Serve with seasonal vegetables or salad.

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