Saucy Chicken & Vegetables
This cozy one-pan chicken dish combines tender chicken, sliced new potatoes, and vibrant mixed spring vegetables in a creamy tarragon-infused sauce. The comforting aroma and delicious flavors of this dish make it a perfect meal for any day of the week.
— Constant Cookbook
Ingredients
- 2 chicken breasts , skin on
- 1 tbsp olive oil
- 200g new potatoes , thinly sliced
- 500ml chicken stock
- 200g pack of mixed spring vegetables (broccoli, peas, broad beans and sliced courgette)
- 2 tbsp crème fraîche
- handful tarragon leaves, roughly chopped
Instructions
- Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
- Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
- Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 386 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 38 grams protein
- Sodium Content: 1.5 milligram of sodium
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