Saucy chicken & vegetables

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• 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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• Tim Stokes

  12 May 2009

  Tim Stokes commented on this recipe

  This recipe works very well - & is cheaper & tastier - if you 1) use chicken thighs (skin off). Just extend the time you simmer: simmer for 30-40 minutes, adding the potatoes 10 minutes before end of cooking time; 2) crush a couple of garlic cloves, adding at end of step 1; 3) use dried tarragon; 4) as a treat - use 300ml stock, 200ml dry white wine.

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• placebo_effect

  12 June 2009

  placebo_effect rated and commented on this recipe

  

  The potatoes, vegetables, stock and creme fraiche were absolutely wonderful together, creating the perfect flavour. However, the chicken breast was rather dry, and I felt that it had been cooked for too long.

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• Mrsnoonoo

  05 September 2009

  Mrsnoonoo rated and commented on this recipe

  

  Really good recipe and very tasty. Found that there was to much stock so next time will use slightly less. Also added some extra veg and used skinless chicken.

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• Akkward

  19 September 2009

  Akkward rated and commented on this recipe

  

  sooooo yummy, i used peas and red & yellow peppers for my veg and it was amzing. i'll definetly make this again.

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• noblespud

  24 November 2009

  noblespud rated and commented on this recipe

  

  Very tasty! I didn't have any tarragon so used dried thyme instead. I also added some garlic to improve the flavour. I had some asparagus in the fridge which I chucked in as well as broad beans, courgette and green beans. This was a quick to cook and very enjoyable meal. My husband and children ate the lot.

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• yaypandas

  28 February 2010

  yaypandas rated this recipe

  

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• HellsBells

  30 March 2010

  HellsBells rated and commented on this recipe

  

  I love this recipe, it is such an easy and filling mid-week dinner, particularly if you are feed a hungry, just-got-home-from-the-gym man! Lots of lovely vegetables. It tastes so fresh. I didn't have any tarragon so i used lots of fresh parsley and a tiny squirt of garlic puree. I served it with a little grated parmesan on top.

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• Jill

  31 March 2010

  Jill rated and commented on this recipe

  

  Great recipe with great flavour and healthy too if you use skinless chicken breast and half fat crème fraîche. It's a winner in our house especially as there is only one saucepan to wash up!

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• Eleanor

  01 April 2010

  Eleanor rated and commented on this recipe

  

  Oh so yummy it is unbelievable it is a most certain must try

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• teapot

  16 April 2010

  teapot rated this recipe

  

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• daleysmith

  31 May 2010

  daleysmith rated and commented on this recipe

  

  Really loved this recipe, we added mint instead of tarragon and was still yummy. Only thing I may do next time is cut the potatoes a bit thicker as they did go a bit mushy.

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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

Preparation 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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