Creamy tarragon chicken & potato bake

Creamy tarragon chicken & potato bake

By Esther Clark
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(5 ratings)
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Prep: 15 mins Cook: 40 mins

Easy

Serves 6

This comforting, creamy tarragon chicken bake with fluffy mash is ideal for a family supper. You can speed up the prep by using ready-made mash

Nutrition and extra info

Nutrition: per serving

  • kcal564
  • fat35g
  • saturates19g
  • carbs35g
  • sugars7g
  • fibre5g
  • protein25g
  • salt1.2g
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Ingredients

  • 60g unsalted butter
  • 6 skinless boneless chicken thighs, cut into bite-sized pieces
  • 80g smoked pancetta, cut into small pieces
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 2 large onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 40g plain flour
  • 500ml chicken stock
  • 3 tbsp finely chopped tarragon
    Tarragon

    Tarragon

    ta-ra-gon

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

  • 2-3 tbsp wholegrain mustard
  • 4 tbsp double cream
  • 2 x 450g packs fresh prepared mashed potato
  • drizzle of olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

Method

  1. Melt 20g of the butter in a flameproof casserole dish over a medium heat. Season the chicken and add to the dish with the pancetta. Fry for 5 mins until the pancetta is crispy and the chicken browned and cooked through. Set aside in a bowl.

  2. Lower the heat, add the remaining butter and, when it starts foaming, add the onions. Cook for 10 mins until softened, then stir through the flour and cook for another 2 mins. Remove from the heat and slowly whisk in the chicken stock. Return to the hob, bring to the boil and cook for 5 mins. Stir through the tarragon, mustard and cream, followed by the chicken and pancetta, and cook for another 5 mins until the sauce is thickened.

  3. Heat the grill to high. Heat the mashed potato following pack instructions, then spoon on top of the chicken filling in the casserole dish. Smooth and swirl the potato over right to the edges, drizzle with a little olive oil and put under the grill for 8-10 mins or until the top is golden and bubbling.

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Comments, questions and tips

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sarahl42
23rd Apr, 2017
5.05
Well what a lovely recipe, parents were coming round & I wanted to cook something different, & wow such lovely flavors, used chicken breasts instead & made my own mash. Everyone loved it, will defiantly be making it again very soon.
nicci_robo
22nd Apr, 2017
5.05
This is becoming one of our favourites, I've made it a couple of times now and it's excellent. Delicious flavour and fairly simple to make
Frantic Flapjack
31st Jan, 2017
3.8
This is a winner. The tarragon flavour is lovely. I used fresh mashed potatoes and served alongside the tarragon chicken instead of on top of it.
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