Saucy chicken & vegetables

Saucy chicken & vegetables

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(43 ratings)

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Cooking time

Cook: 30 mins

Skill level

Easy

Servings

Serves 2

Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
386
protein
38g
carbs
23g
fat
16g
saturates
6g
fibre
3g
sugar
0g
salt
1.5g

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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Method

  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.

Recipe from Good Food magazine, May 2005

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Comments

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vlatus's picture
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Not impressed with this recipe, took way longer to cook than recipe suggested - potatoes weren't anywhere near cooked after 10 minutes and they were fairly thinly sliced. It's been on the hob 20 minutes already and I'm still waiting for the stock to reduce. Won't be bothering with this one again.

lindsayloorolls's picture

cooked this for five, my nine year old son loved it as did I, really nice flavour and got him to veg that might not to have appeared so attractive next to a piece of chicken. I did it in the slow cooker using chicken pieces next time might try using meat on the bone as it might be more moist.

ilovedan1's picture

Yummy, easy to make family tea. I add half a tablespoon of whole grain mustard to the entire dish as my 4 year old loves it, then add the tarragon for the adults. V. Delicious and reasonably quick.

natasha_a's picture
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i have made this a number of times . cut the new potatoes in half rather than slice as it can go a bit mushy . I also like to add a splash of white wine and some garlic for extra flavour . i sometimes omit the tarragon and use whole grain mustard .

natasha_a's picture
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It was a really yummy meal , i would slice the potatoes thicker and i also added a dash of wine and some garlic before adding the stock

bat_bren's picture
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Very tasty

kelvinder's picture
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Agree too much stock. Added a teaspoon of curry powder right at the end instead of tarragon, very tasty. Will make again.

brookaneerjack's picture
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I agree. Very tasty recipe. I try to reduce the fat content of my meals as much as possible so I used skinless chicken breasts. I still browned them off as per the recipe without any problems.

dorsetchilliheads's picture

I would not use chicken breast again for this dish, it was nice but would use thigh next time as we found chicken breast dried out to much.

ktwok75's picture
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Really easy and was pretty tasty from a quick prep. Second time I made it I used thyme instead of tarragon and added the juice of half a lemon after reducing the stock. Will definitely be making it again.

jmv696's picture
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One of my favourite receipes to make. So easy and very tasty. Sometimes make a veg only version (mushrooms are a fab addition) as am trying to follow WW diet and this keeps points down whilst still having fab meal.

edwa453's picture
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Really easy and tasty recipe and only 1 pan to wash up! I made extra for 3 people and threw in broccoli, asparagus, courgette and green beans. Used half fat creme fraiche to make it healthier. Will definitely become a family favourite

hamish1949's picture
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I have made this so many times - a fantastic quick and easy supper and dinner for friends.Always greatly admired.I even save any left over sauce to have the following day with cold ham. SCRUMMY !!

Everyone should make this at least once

1rojomojo's picture
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I love this recipe, its so quick and easy.. I'm trying it tonight with white wine and stock and adding a few shallots, as I think it will work well! I always use half fat creme fraiche too. Delicious!

jose81's picture
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Very tasty. Cut the potatoes thicker as suggested and came out just right. Used a combination of tenderstem broccoli, sugar snap peas, mushrooms and courgettes - was lovely with the sauce.

lalybaba's picture
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A frim favorite in this household which is about to be made again to use up the last of last years courgettes from the garden (which I froze) before the fresh ones start

ashleyhouston71's picture
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really enjoyed this recipe, love using tarragon to cook so was nice to try it in something different

cheriepope1's picture
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I loved this recipe when i lived in the UK, since moving to Queensland, Australia i still make it, though creme fraiche is hard to find and expensive over here, so i now make this with half fat sour cream.
Just as good, though not quite so creamy.

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