Chicken stuffed with mascarpone and tarragon with bean and bacon ragout
6 servings
30 minutes
This recipe embodies the spirit of Mexican cuisine, combining tender chicken stuffed with mascarpone and tarragon with a hearty bean and bacon stew. Mascarpone adds a creamy texture, tarragon gives a subtle spiciness, and lemon refreshes the dish's flavor. Paired with a rich bean stew enhanced by smoked bacon and hints of white wine, this dish offers a harmonious balance of tenderness and depth of flavor. It is perfect for a cozy family dinner or special occasions, filling the home with aromas of traditional Mexican cooking. Such a dish is served with a glass of dry white wine or fresh green salads to highlight its rich flavor palette.
1
Preheat the oven to 200 degrees.
2
In a bowl, mix mascarpone, parmesan, grated zest of 1 lemon, juice of half a lemon, 2 tablespoons of finely chopped tarragon leaves, salt, and pepper.
- Mascarpone cheese: 150 g
- Grated Parmesan cheese: 2 tablespoons
- Lemon: 1 piece
- Tarragon leaves: 2 tablespoons
3
Carefully slide your fingers between the skin and meat of the breasts and fill with the cheese and herb mixture. Place the breasts in a dish, drizzle with olive oil, season with salt and pepper. Bake in the oven for 25-30 minutes until cooked.
- Chicken breast with skin: 4 pieces
- Olive oil: to taste
4
Meanwhile, heat 1 tablespoon of olive oil in a saucepan. Add finely chopped onion and sauté over medium heat until soft but not browned. Add minced garlic and sauté for another minute. Then add finely chopped bacon and fry until golden.
- Onion: 1 head
- Garlic: 2 cloves
- Smoked bacon: 200 g
5
Add beans and wine, make a strong fire and cook for 3-4 minutes. Add broth, reduce heat and cook for another 2-3 minutes, then add a handful of finely chopped tarragon and crème fraîche.
- Cannellini beans: 820 g
- Dry white wine: 100 ml
- Chicken broth: 100 ml
- Tarragon: 1 bunch
- Crème fraiche: 3 tablespoons
6
Serve the stew on plates, placing a piece of chicken on top.