Saucy chicken & vegetables

Saucy chicken & vegetables

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(47 ratings)

Cook: 30 mins

Easy

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

  • Freezable

Nutrition: per serving

  • kcal386
  • fat16g
  • saturates6g
  • carbs23g
  • sugars0g
  • fibre3g
  • protein38g
  • salt1.5g
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Ingredients

  • 2 chicken breast, skin on
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g new potato, thinly sliced

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 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

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

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.

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Comments (46)

lalybaba's picture
5

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
5

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

cheriepope1's picture
5

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.

gordge's picture
5

have made this recipie so many times- tastes so good and everyone I've made it for loves it.

gordge's picture
5

so easy to make and has come out delicious every time I made it- had been a hit with everyone I've made it for

sarahcake's picture
5

This was the nicest 'new' dish i have tried for a while. Easy, very tasty and a bit different with the tarragon. Used skinless fillets and worked well, also doubled it up but not the stock quantity - used about 600ml and it was perfect. Will defo make again - everyone loved it!!

bethocallaghan's picture
4

Nice - and easy to make.

lindad4a's picture
4

Very easy and very tasty, although I found the chicken a bit tough; I had expected it to be very tender after being poached in all that liquid. The veg and sauce was superb though. Using the prescribed quantities, the portions were not particularly generous so when I make it next time (which I will) I'll add a bit of extra veg.

annie0176's picture
4

A great mid - week meal, very easy and quick to make and of course you can vary the vegetables as you wish. Broad beans are particularly good with it.

daynad's picture
5

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.

bd63af's picture
5

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

jillmason's picture
5

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!

belhunt100's picture
5

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.

noblespud's picture
5

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.

akkward's picture
5

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

mrsnoonoo's picture
5

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.

placebo_effect's picture
4

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.

timstokes's picture

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.

grahamedenise's picture
4

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

pmr747's picture
4

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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