Saucy chicken & vegetables

Saucy chicken & vegetables

4.525

(40 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
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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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  • Tip

    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.

  • Tip

    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.

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

BBC GoodFood Magazine

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Comments

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natasha_a's picture
natasha_a04:00, 24th Mar, 2013
5

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
natasha_a10:00, 2nd Jan, 2013
5

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

kelvinder's picture
kelvinder06:54, 12th Nov, 2012
4

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
brookaneerjack08:55, 10th Nov, 2012
5

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
dorsetchilliheads07:04, 27th Jul, 2012

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
ktwok7509:10, 9th Jun, 2012
5

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
jmv69609:23, 11th May, 2012
5

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
edwa45311:46, 30th Apr, 2012
5

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
hamish194904:53, 7th Mar, 2012
5

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
1rojomojo11:36, 15th Feb, 2012
5

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
jose8106:42, 29th Jun, 2011
4

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
lalybaba03:37, 18th May, 2011
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
ashleyhouston7103:16, 22nd Apr, 2011
5

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

cheriepope1's picture
cheriepope103:06, 11th Apr, 2011
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
gordge11:42, 15th Feb, 2011
5

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

gordge's picture
gordge10:05, 18th Oct, 2010
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

premiere's picture
premiere01:56, 13th Sep, 2010
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!!

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