4 small chicken supremes (breast with wing bone attached), skin on
16 sage leaves
8 slices thin streaky bacon
sea salt and freshly ground pepper
2 cloves garlic, crushed
1 small fennel bulb, thinly sliced, fronds reserved
500 grams frozen broad beans, cooked and peeled
1 x 400 gram tin cooked cannellini beans, drained and rinsed
16 cherry tomatoes, halved
zest and juice of 1 lemon
½ cup chicken stock
Preheat the oven to 180˚C.
Press two sage leaves onto the skin of each supreme then wrap in two pieces of bacon. Press another two leaves onto the bacon and tie with kitchen string to secure.
Heat a sauté pan with a little olive oil and cook the chicken, sage side down, over a medium heat until golden. Turn over and cook for 2 minutes. Transfer the chicken to a roasting dish, sage side up and roast for 25 minutes until golden and cooked through. Cooking time will depend on the size of the chicken. Transfer to a platter, cover loosely and rest for 10 minutes. Don’t wash the pan as you will use it to make the sauce.
Spoon the excess fat from the sauté pan, leaving 2 tablespoons in the pan. Add the garlic and fennel, season and cook until the fennel is soft. Add the broad beans, cannellini beans, cherry tomatoes, lemon zest and juice and the stock. Season and simmer until the vegetables are hot.
To serve: Tip any resting juices from the chicken into the beans. Divide the beans between four wide shallow bowls and top each with a piece of chicken. Scatter with the reserved fennel fronds.