Creamy Tarragon Chicken & Vegetables
Servings Prep Time
2people 5minutes
Cook Time
Servings Prep Time
2people 5minutes
Cook Time
  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.