|1||Carefully peel back the skin of the chicken breasts in order to remove all the fat from underneath and set aside. Slice the carrot using the slicer disc and cook the carrot and beans in|
salted boiling water for about 5 minutes. Drain and set aside.
|2||In the Mini Bowl chop the shallots and set aside. Fit the main blade inside the bowl, chop the tarragon, then the pieces of chicken leg. With the machine running, pour the creme fraiche, salt and pepper through the feed tube.|
|3||Place a little of this stuffing under the skin in each chicken breast, using a spatula. Add layers of beans and carrot. Cover with more stuffing, fold the skin back over the meat and secure these "parcels" with string.|
|4||In a sauté pan, heat the oil, brown the breasts all over, seasoning both sides. Then, add the shallots and a little stock. Cook for about 20 minutes over a low heat. Remove from the heat, leave to rest, remove the string, cut into fairly thin slices and arrange on the serving dish.|
|5||Deglaze the pan with the rest of the stock, add the tomato purée and check the seasoning. Pour a little of this sauce around the chicken and serve the rest in a gravyboat.|