CHICKEN, BEAN AND TARRAGON SOUP

This hearty spring soup is flavoured with tarragon, but parsley works well, too. Preparation 15 minutes Cooking about 25 minutes Serves 4 2 TBSP OLIVE OIL

500G CHICKEN THIGH FILLETS, CUT INTO FINGER-SIZED STRIPS

150G PANCETTA CUBES

2 GARLIC CLOVES, CRUSHED

100ML WHITE WINE

1 LITRE CHICKEN STOCK

2 X 400G TINS CANNELLINI BEANS, DRAINED AND RINSED HANDFUL FRESH TARRAGON, ROUGHLY CHOPPED CRUSTY BREAD, TO SERVE

1 Heat the olive oil in a large, deep frying pan over a mediumhigh heat and brown the chicken and pancetta.

2 Add the crushed garlic, fry for 1 minute, then pour in the white wine. Bubble for a few minutes to reduce, then add the chicken stock. Bring up to the boil and simmer for 5 minutes until the chicken is cooked through.

3 Add the cannellini beans and chopped tarragon. Heat through and check the seasoning. Serve with good crusty bread.