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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rackel's picture
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A great dish, the tarragon makes it very tasty.

grymish's picture
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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!

vickivale's picture
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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!

jerseyporter's picture
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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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