4 essential Waitrose British chicken thigh fillets
1 large essential Waitrose courgette, sliced
150g essential Waitrose frozen garden peas
100g essential Waitrose spinach, washed
3 salad onions, sliced
1. Put the stock in a large pan. Add the tarragon sprigs and bring to a simmer. Add the chicken thighs and poach for 15 minutes.
2. Remove the chicken and tarragon with a slotted spoon and discard the tarragon.
3. Add the courgette and peas to the broth and simmer for 2 minutes; add the spinach and cook for 1 minute, or until wilted. Meanwhile, slice the chicken, then return to the broth. Divide between 4 bowls and scatter each with the salad onions, then serve.