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Chicken, new potato & tarragon one pot

Chicken, new potato & tarragon one pot

This one pot recipie includes tender chicken thighs, halved charlotte potatoes, carrots, capers and a creamy sauce.

5 out of 5 stars(1) Rate this recipe
Gluten freeLow fatHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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  • 2 tsp Essential Olive Oil
  • 8 Essential British Chicken Thigh Fillets
  • 6 garlic cloves, bashed flat in their skins
  • 450g Essential Charlotte Potatoes
  • 500g Essential Carrots, peeled and cut into 2cm pieces
  • 500ml Cooks’ Ingredients Chicken Stock
  • ½ x 20g pack tarragon
  • 2 tsp capers in brine (approx 1-2 tsp), drained
  • 3 tbsp essential single cream


  1. Heat the oil in a wide 30cm casserole pan over a medium heat. Season the chicken, then brown with the garlic for 10 minutes. Meanwhile, slice the potatoes into thick rounds.

  2. Transfer the chicken to a plate. Add the carrots to the pan and cook for 5 minutes, then add the potatoes and stock. Return the chicken to the pan. Cover, with the lid slightly ajar, and simmer for 15 minutes, until the vegetables are tender and the chicken is thoroughly cooked, the juices run clear and there is no pink meat.

  3. Just before serving, roughly chop the tarragon leaves to make 1 tbsp, then chop the capers. Season the casserole, swirl the cream over the top, then scatter with the tarragon and capers.

Cook’s tip

Capers are a handy ingredient to have in the cupboard. They have a robust salty flavour, so you don’t need many to make a difference to a dish. They are a natural partner for fish, but also work well with lamb – try roughly chopping them with fresh herbs (such as basil, parsley or mint) and mixing with olive oil and lemon juice to make a sauce.


Typical values per serving when made using specific products in recipe


1,628kJ/ 388kcals



Saturated Fat












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5 out of 5 stars1 rating