Creamy Chicken with Tarragon & Creme Fraiche

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat your oven to 200C/Fan 180C/Gas 6.

Step 2

Peel and finely chop the onion, peel and grate or crush the garlic

Step 3

Wash and trim the beans and halve them widthways. Pick the tarragon leaves off and roughly chop them.

Step 4

Wash and peel the potatoes, then quarter them

Step 5

Put the potatoes in a large saucepan and par-boil for around 7-8 minutes or until slightly softened

Step 6

Drain the par-boiled potatoes and scatter onto a baking tray. Drizzle with olive oil and season (I like to add some sprigs of rosemary, too). Place into the oven and cook for 45-50 mins, turning once

Step 7

Put a frying pan on a medium heat and add 1/2 tbsp of olive oil. Add the diced chicken and fry for 5-6 mins turning once or twice until golden all over

Step 8

Lift the chicken out of the pan and set aside on a plate. Add a little more oil to the pan and add the onion. Season with salt and pepper. Fry, stirring often, for 5 mins till the onion starts to look glossy

Step 9

Drain the butter beans and rinse. Stir the garlic into the onion. Cook and stir for 1 min.

Step 10

Tip in the butter beans and the chicken, adding any juices from the plate. Stir in 1 tbsp of mustard and crumble in the stock cube. Pour in 250ml of boiling water and stir to mix. Once it's bubbling, turn the heat down a little and simmer for 5 mins

Step 11

After 5 mins, stir in the french beans and simmer for a further 8-10 mins

Step 12

Stir in most of the tarragon and the creme fraiche. Gently warm for 2 mins, taste and season further if required.

Step 13

Take the roast potatoes out of the oven, ready to serve (I like to drizzle mine with a little maple syrup)

Step 14

Spoon into shallow bowls/dishes and serve with the roast potatoes on the side. Garnish with the remaining tarragon.