Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Making it tangy
For a mustardy sauce, stir 1 tbsp of wholegrain mustard in with the crème fraîche. Use 1tbsp of dried tarragon instead of fresh.
If you want to use a slow cooker...
Brown the chicken, skin-side down in a frying pan for 5 mins. Turn the chicken over then throw in the potatoes and stir to coat. Spread the potatoes along the bottom of the slow cooker, sit the chicken on top, pour over 250ml stock then cover and cook on High for an hour and a half. Remove the chicken and stir in the veg. Put the chicken back on top and cook for another hour until cooked through. Stir in the crème frâiche according to step 3 and serve.