- 2 chicken breast, skin on
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g new potato, thinly sliced
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
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
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.
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.
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.
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.