This is a fresh and delicious one-pot dish, quick and easy to make, that's good enough to eat every day - tender chicken and green veggies in a creamy tarragon sauce.
The recipe is adapted from One-Pot Dishes by BBC Good Food.
Ingredients:
600 g chicken breast mini-fillets
200 g frozen peas and broad beans
250 g mixed spring vegetables (broccoli, kale, french beans etc.)
350 g potatoes, peeled and thickly sliced
1 courgette, sliced
250 ml chicken stock
200 g creme fraiche
fresh tarragon leaves (about 3 sprigs)
season to taste
Method:
Heat 1 tbsp oil in a deep pan or wok with a lid, fry the chicken for 5 minutes until browned all over.
Throw in the potatoes and stir to coat.
Pour over the chicken stock and bring to boil.
Scatter the vegetables into the pan, cover with a lid and cook for about 8-10 minutes, or until tender and cooked through.
Stir in the creme fraiche and tarragon, to make a creamy sauce, bring to the boil once and remove from the heat.
Adjust the seasoning, serve and enjoy!
Bon Appetit!
