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Member recipe

Creme fraiche baked chicken

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Serves 4

value supper

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  • 4 tbsp creme fraiche
  • 2 tbsp grainy mustard
  • 2 garlic cloves crushed
  • 150ml/1/2pt stock
  • 8 skin on chicken drumsticks & thighs
  • 500g/1lb2oz baby potatoes
  • 200g/7oz green beans
  • 2tbsp clear honey
  • 1/2 small bunch tarragon roughly chopped


    1. Heat oven to 200C/180C fan/gas 6
    2. Mix together the creme fraiche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin side up, in a roasting tray just large enough for the chicken and vegetables
    3. Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 minutes until the chicken is cooked through and the potatoes are tender. Scatter over the tarragon before serving

Comments, questions and tips

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8th Feb, 2018
Not so great to be honest. The creme fraiche burns to the roasting tin
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