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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.

  • STEP 2

    Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

RECIPE TIPS
WHOLE CHICKEN

Why not try this recipe using a whole jointed chicken. Don’t add the chicken breasts at the start, instead add with 30 mins to go.

Goes well with

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A star rating of 4.4 out of 5.155 ratings
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