Saucy chicken & vegetables

Saucy chicken & vegetables

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(61 ratings)

Cook: 30 mins


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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  • 2 chicken breasts, skin on
  • 1 tbsp 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…

  • 200g new potato, thinly sliced
    New potatoes

    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



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


  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, questions and tips

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29th Jun, 2011
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.
18th May, 2011
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
22nd Apr, 2011
really enjoyed this recipe, love using tarragon to cook so was nice to try it in something different
11th Apr, 2011
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.
15th Feb, 2011
have made this recipie so many times- tastes so good and everyone I've made it for loves it.
18th Oct, 2010
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
13th Sep, 2010
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!!
12th Sep, 2010
Nice - and easy to make.
1st Aug, 2010
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.
9th Jun, 2010
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.


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