Saucy chicken & vegetables

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Good Food

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1. Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
2. Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
3. Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.

Make 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.

Per serving

386 kcalories, protein 38g, carbohydrate 23g, fat 16 g, saturated fat 6g, fibre 3g, salt 1.5 g

'We enjoy dishes with sauce and this one was good, with delicious vegetables - it was also easy to mash for our youngest, child. This is ideal for day-to-day dining.'

Latest comments and suggestions

• jerseyporter

  30 November 2007

  jerseyporter rated and commented on this recipe

  

  This was easy to make and delicious - something the whole family will enjoy. The veg can be varied to whatever you have at hand - I threw in a packet of Birds Eye mixed veg!

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• Aida

  09 January 2008

  Aida rated this recipe

  

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• vickivale

  02 April 2008

  vickivale rated and commented on this recipe

  

  really lovely recipe! You literally can put in any veg at all. The second time i made it i made the stock up with a bit of sherry - delicious!

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• Grym

  16 April 2008

  Grym rated and commented on this recipe

  

  this was a really quick and tasty dish however I think I sliced the potatoes too thin - they broke down into a bit of a mush but still, tasty mush it was!

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• Rachel

  04 May 2008

  Rachel rated and commented on this recipe

  

  A great dish, the tarragon makes it very tasty.

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• Gogojojo

  08 May 2008

  Gogojojo rated and commented on this recipe

  

  I loved, my husband found a bit bland, but he's not known for his subtlety! I scaled up the recipe to serve 4 which made the pan a bit crowded, and a litre of stock is too much - I suggest you go with 750ml if you are serving 4.

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• jules&jo

  10 June 2008

  jules&jo rated and commented on this recipe

  

  I tried this last night, could possibly make it tastier by adding some garlic & onion or shallot

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• Peter747

  24 June 2008

  Peter747 rated and commented on this recipe

  

  Tried the 'make it tangy' suggestion above but 1 tbsp of mustard was a bit too overpowering so would suggest 1/2 tbsp. Enjoyed it though regardless and very easy to make

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• graden

  24 August 2008

  graden rated and commented on this recipe

  

  Tried this out on friends - and they wanted seconds. It is so easy to prepare and agree with gogojojo re serving for 4 graden

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Ingredients

• 2 chicken breasts , skin on
• 1 tbsp olive oil
• 200g new potatoes , thinly sliced
• 500ml chicken stock
• 200g pack of mixed spring vegetables (broccoli, peas, broad beans and sliced courgette)
• 2 tbsp crème fraîche
• handful tarragon leaves, roughly chopped

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Difficulty and servings

Serves 2

Preperation and cooking times

Cook 30 mins

Ingredients

• 2 chicken breasts , skin on
• 1 tbsp olive oil
• 200g new potatoes , thinly sliced
• 500ml chicken stock
• 200g pack of mixed spring vegetables (broccoli, peas, broad beans and sliced courgette)
• 2 tbsp crème fraîche
• handful tarragon leaves, roughly chopped

Per serving

386 kcalories, protein 38g, carbohydrate 23g, fat 16 g, saturated fat 6g, fibre 3g, salt 1.5 g

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