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    Chicken, veg and tarragon broth

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    Chicken, veg and tarragon broth

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

    Serves: 4

    Ingredients

    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

    Method

    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.

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