Name: Creamy tarragon chicken & potato bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 60g unsalted butter; 6 skinless boneless chicken thighs cut into bite-sized pieces; 80g smoked pancetta cut into small pieces; 2 large onions sliced; 40g plain flour; 500ml chicken stock; 3 tbsp finely chopped tarragon; 2-3 tbsp wholegrain mustard; 4 tbsp double cream; 2 x 450g packs fresh prepared mashed potato; drizzle of olive oil

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Creamy tarragon chicken & potato bake

Creamy tarragon chicken & potato bake

Esther Clark

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Serves 6

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.6 out of 5.60 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

60g unsalted butter
6 skinless boneless chicken thighs

cut into bite-sized pieces
80g smoked pancetta

cut into small pieces
2 large onions

sliced
40g plain flour
500ml chicken stock
3 tbsp finely chopped tarragon
2-3 tbsp wholegrain mustard
4 tbsp double cream
2 x 450g packs fresh prepared mashed potato
drizzle of olive oil

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Nutrition: per serving

kcal564
fat35g
saturates19g
carbs35g
sugars7g
fibre5g
protein25g
salt1.2g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2017

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A star rating of 4.6 out of 5.60 ratings

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