zoom Chicken, veg and tarragon broth

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chicken, veg and tarragon broth

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chicken, veg and tarragon broth

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    1 litre chicken stock
    5 tarragon sprigs
    2 chicken breasts
    2 leeks, sliced
    2 carrots, sliced on the diagonal
    250g new potatoes, sliced
    4 shallots, peeled and halved
    150g frozen garden peas
    100g green beans, trimmed and halved
    3 tbsp half fat British crème fraîche
    1 tbsp lemon juice


    1. Put the stock and 1 tarragon sprig in a large, shallow pan; bring to the boil, then reduce to a simmer. Add the chicken, leeks, carrots, potatoes and shallots and simmer for 8 minutes.

    2. If the chicken breasts aren’t immersed in stock, turn them over. Add the peas and beans and simmer for 4 minutes, or until the meat is cooked through.

    3. Remove the chicken and slice; discard the tarragon sprig. Stir in the crème fraîche, lemon juice and leaves from the remaining tarragon, chopped. Season and serve topped with the chicken.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars