Chicken, chestnut & tarragon casserole

1. Cut the chicken into small pieces. Trim, peel and cut the pack of root vegetables into small chunks, slicing the onion.

2. Melt the butter in a frying pan and fry the chicken pieces and onion for 5 minutes until pale golden. Add the garlic and cook for 2 minutes. Tip into a large saucepan. Add the stock to the frying pan and bring to the boil, stirring. Pour the stock into the saucepan and add the chopped vegetables. Cover with a lid and cook gently for 15 minutes. Stir in the chestnuts and cook uncovered for a further 10 minutes until the chicken is cooked through and no pink meat remains.

3. Blend the cornflour in a small bowl with 2 tbsp water and add to the pan with the mustard, crème fraîche and tarragon. Heat for a couple of minutes to thicken the juices, season to taste and serve.

Cook’s tip Try parsley, dill or a tablespoon of chopped thyme instead of tarragon as a flavouring for chicken dishes.