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Pat 2 skin-on chicken supremes dry and season generously with salt.
Heat the frying pan over a medium heat, perform the drop test, then add 1 tbsp olive oil.
Add the chicken skin-side down and cook for 6-8 minutes until deeply golden and crisp
Turn the chicken, then add 30g butter, 3 crushed garlic cloves and 4-5 sprigs of thyme.
Once foaming, baste the chicken for 1-2 minutes, then transfer the chicken to a roasting tray and put in a 200°C fan oven for 10-15 minutes until cooked through.
Remove and rest
Leave around 1 tbsp of the chicken fat and all the caramelised pan juices behind.
Add 2 finely sliced shallots and 1 finely sliced leek with a pinch of salt and cook gently for 5-7 minutes until softened.
Add 2 sliced garlic cloves and cook for another minute
Add 2 x 400g jars of good quality butter beans, 200ml chicken stock, and 1 tbsp Dijon mustard.
Bring to a gentle simmer, then crush some of the beans into the stock to thicken it
Turn the heat down and stir through 75g crème fraîche and 15-20g finely grated Parmesan.
Once creamy, fold through 2 tbsp fresh tarragon and season with salt and plenty of black pepper
Spoon the beans generously onto a plate, place the rested chicken on top and finish with Parmesan and cracked black pepper