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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24th Jun, 2008
Tried the 'make it tangy' suggestion above but 1 tbsp of mustard was a bit too overpowering so would suggest 1/2 tbsp. Enjoyed it though regardless and very easy to make
10th Jun, 2008
I tried this last night, could possibly make it tastier by adding some garlic & onion or shallot
8th May, 2008
I loved, my husband found a bit bland, but he's not known for his subtlety! I scaled up the recipe to serve 4 which made the pan a bit crowded, and a litre of stock is too much - I suggest you go with 750ml if you are serving 4.
rackel's picture
4th May, 2008
A great dish, the tarragon makes it very tasty.
16th Apr, 2008
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!
2nd Apr, 2008
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!
30th Nov, 2007
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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