Creamy chicken and tarragon hotpot

Tarragon, a versatile herb with a light aniseed and vanilla flavour, works brilliantly in this chicken hotpot! Using light spreadable cheese in the sauce instead of cream means the calories are reduced, too.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Spray a large ovenproof pan (with a lid) with low-calorie cooking spray, place over a medium heat, add the chicken and fry for 5 minutes until evenly browned. Remove from the pan and set aside.

Step 2

Add the onions, garlic, celery, carrots and swede to the pan and fry for 10-15 minutes until softened.

Step 3

While the pan mix is cooking, put the potatoes in a saucepan with enough water to cover. Add ½ tsp salt and par-cook over a medium heat for 10-15 minutes. Remove from the heat, drain, and put the potatoes into cold water to stop them cooking further.

Step 4

Return the chicken to the ovenproof pan and add the chicken stock, pearl barley, thyme and half the tarragon. Cover and cook for 30 minutes, stirring occasionally.

Step 5

After 30 minutes, preheat the oven to 210°C (fan 190°C/gas mark 6). Remove the lid from the pan and cook for a further 10 minutes to reduce the liquid by half.

Step 6

Stir in the mustard, nutmeg and spreadable cheese.

Step 7

Remove the pan from the heat and slice the cooked potatoes into rounds. Arrange the sliced potatoes on top of the pan, spray with low-calorie cooking spray, then place in the oven for 20-25 minutes until golden brown.

Step 8

Sprinkle with the remaining chopped tarragon and serve.

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