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.

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Creamy Tarragon Chicken & Vegetables

Keyword

Chicken, Courgette, Potato, Runner Beans, Spinach, Tarragon, Yogurt

Prep Time

5 minutes

Cook Time

35 minutes

Servings

people

Ingredients

• 1 tsp olive oil
• 2 cloves garlic
• 2 skinless and boneless chicken breasts
• 350 g new potatoes
• 500 ml chicken stock
• 1 courgette
• 200 g runner beans approx.
• 100 g spinach
• 50 ml natural yogurt
• 1 handful fresh tarragon

Keyword Chicken, Courgette, Potato, Runner Beans, Spinach, Tarragon, Yogurt Prep Time 5 minutes Cook Time 35 minutes Servings people Ingredients 1 tsp olive oil 2 cloves garlic 2 skinless and boneless chicken breasts 350 g new potatoes 500 ml chicken stock 1 courgette 200 g runner beans approx. 100 g spinach 50 ml natural yogurt 1 handful fresh tarragon

Instructions

1. Peel and crush the garlic.
2. Add to a large, lidded frying pan with the olive oil and heat over a medium heat.
3. Once hot, place the chicken breasts in the pan and sear on each side for 2 minutes.
4. Meanwhile, slice the new potatoes in to rounds about 2cm thick.
5. Make up the chicken stock.
6. Once both sides of the chicken are seared, tip the potatoes in to the pan and check that they are evenly spread out, tuck some of the slices under the chicken.
7. Pour over the stock, cover and leave to simmer for 10 minutes.
8. Meanwhile, slice the courgette in to thin rounds.
9. Top and tail the beans and slice on the diagonal in to bite sized pieces.
10. Once the 10 minutes are up, remove the lid and turn the heat right up, bringing the stock to a rolling boil.
11. Leave boiling for around 10 minutes or until the stock is reduced right down to a coating on the bottom of the pan.
12. Add the courgette and beans to the pan. Turn the heat back down, cover and leave for 3 minutes.
13. Shred the tarragon.
14. Remove the lid and stir through the spinach, return the lid for 1 more minute.
15. Finally, once the spinach has wilted and the vegetables are cooked, stir through the yogurt and sprinkle with the tarragon.
16. Remove from the heat and divide between 2 plates. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.