Name: Saucy chicken & vegetables
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 2 chicken breasts skin on; 1 tbsp olive oil; 200g new potato thinly sliced; 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

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Saucy chicken & vegetables

Saucy chicken & vegetables

Good Food team

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Serves 2

Easy

Cook: 30 mins

A star rating of 4.5 out of 5.69 ratingsRate

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Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce

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Ingredients

Nutrition

Units:

MetricUS

2 chicken breasts

skin on
1 tbsp olive oil
200g new potato

thinly sliced
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

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Nutrition: per serving

kcal386
fat16g
saturates6g
carbs23g
sugars0g
fibre3g
protein38g
salt1.5g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

MAKING IT TANGY

For a mustardy sauce, stir 1 tbsp of wholegrain mustard in with the crème fraîche. Use 1tbsp of dried tarragon instead of fresh.

IF YOU WANT TO USE A SLOW COOKER...

Brown the chicken, skin-side down in a frying pan for 5 mins. Turn the chicken over then throw in the potatoes and stir to coat. Spread the potatoes along the bottom of the slow cooker, sit the chicken on top, pour over 250ml stock then cover and cook on High for an hour and a half. Remove the chicken and stir in the veg. Put the chicken back on top and cook for another hour until cooked through. Stir in the crème frâiche according to step 3 and serve.

Recipe from Good Food magazine, May 2005

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A star rating of 4.5 out of 5.69 ratings

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