Creamy Tarragon Chicken & Vegetables
Continuing my current enjoyment of new potatoes, here is a recipe that doesn’t include roasting them but still only involves one pan. Everything is boiled in stock until well reduced and then yogurt is stirred through to give it a creamy texture. If you want to elevate the dish a little then add a splash of white wine to the stock. Tarragon is an acquired taste as it has very strong aniseed flavours but it compliments this dish really well. If it really isn’t to your taste then try something like parsley instead. Make sure you are patient when cooking this dish, you need the stock to be reduced to practically nothing, as this allows the potatoes to soften and take on all the flavour. Allow for around 10-15 minutes. Although it might take a little while to cook, the preparation is really quick, so it is still a simple dish to make. I hope you like it.