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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31st May, 2010
Really loved this recipe, we added mint instead of tarragon and was still yummy. Only thing I may do next time is cut the potatoes a bit thicker as they did go a bit mushy.
1st Apr, 2010
Oh so yummy it is unbelievable it is a most certain must try
31st Mar, 2010
Great recipe with great flavour and healthy too if you use skinless chicken breast and half fat crème fraîche. It's a winner in our house especially as there is only one saucepan to wash up!
30th Mar, 2010
I love this recipe, it is such an easy and filling mid-week dinner, particularly if you are feed a hungry, just-got-home-from-the-gym man! Lots of lovely vegetables. It tastes so fresh. I didn't have any tarragon so i used lots of fresh parsley and a tiny squirt of garlic puree. I served it with a little grated parmesan on top.
24th Nov, 2009
Very tasty! I didn't have any tarragon so used dried thyme instead. I also added some garlic to improve the flavour. I had some asparagus in the fridge which I chucked in as well as broad beans, courgette and green beans. This was a quick to cook and very enjoyable meal. My husband and children ate the lot.
19th Sep, 2009
sooooo yummy, i used peas and red & yellow peppers for my veg and it was amzing. i'll definetly make this again.
5th Sep, 2009
Really good recipe and very tasty. Found that there was to much stock so next time will use slightly less. Also added some extra veg and used skinless chicken.
12th Jun, 2009
The potatoes, vegetables, stock and creme fraiche were absolutely wonderful together, creating the perfect flavour. However, the chicken breast was rather dry, and I felt that it had been cooked for too long.
12th May, 2009
This recipe works very well - & is cheaper & tastier - if you 1) use chicken thighs (skin off). Just extend the time you simmer: simmer for 30-40 minutes, adding the potatoes 10 minutes before end of cooking time; 2) crush a couple of garlic cloves, adding at end of step 1; 3) use dried tarragon; 4) as a treat - use 300ml stock, 200ml dry white wine.
24th Aug, 2008
Tried this out on friends - and they wanted seconds. It is so easy to prepare and agree with gogojojo re serving for 4 graden


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