Events and Celebrations

Tarragon Chicken with Potatoes

prep 10 mins, plus marinating cook 1 hour
  • chicken breasts, each cut into about 8 slices
  • 4 tablespoons lemon juice
  • 1 garlic clove, crushed
  • handful of tarragon, chopped
  • 25 g (1 oz) butter
  • 125 g (4 oz) mixed mushrooms, sliced
  • 200 ml (7 fl oz) double cream
  • salt and black pepper
  • 3 large unpeeled potatoes, thinly sliced
  • 1 teaspoon finely chopped thyme
  • 1 tablespoon olive oil
  • 150 ml (¼ pint) vegetable stock (see page 94 for homemade)
  • 5 g (¼ oz) butter

Layer the potato slices and thyme in a well-greased, ovenproof dish. Mix together the oil and stock and pour over the potatoes. Dot over the butter, cover with foil and bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 1 hour, removing the foil halfway through cooking.

Meanwhile, put the chicken in a non-metallic dish. Mix together the lemon juice, garlic and tarragon, pour the mixture over the chicken and leave to marinate for 30 minutes.

Heat the butter in a frying pan and fry the mushrooms, then add the chicken and any juices and fry for a further 3 minutes. Add the cream to the pan and season with salt and pepper. Simmer gently for a couple of minutes until the chicken is just cooked. Serve with the potatoes and steamed green beans.

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