Creamy Miso Chicken with Butter Beans & Crispy Chanterelles

This started as my spin on that beautiful creamy tarragon-style chicken Julius Roberts created, but I wanted mine a little more flavour packed. The chicken gets roasted first so we can get that skin properly golden before pouring over a cream sauce loaded with miso, mustard, coriander and loads of lemon. Underneath, the butter beans soak up all the chicken stock, garlic and roasting juices, then crispy chanterelles go over the whole thing at the end. It’s rich and comforting, but the lemon and coriander keep everything really fresh.