Save to your scrapbook
Chicken, new potato & tarragon one pot
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tsp Essential Olive Oil
8 Essential British Chicken Thigh Fillets
6 cloves garlic, 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
1-2 tsp capers in brine, 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:
1 of your 5 a day; high in protein.
This recipe was first published in September 2020.