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Chicken, veg and tarragon broth
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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.
Typical values per serving:
This recipe was first published in October 2011.
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