Creamy Tarragon Chicken with Garlic Roasted New Potatoes

METHOD

Preheat your oven to 180C/350F/GAS 4

Add the new potatoes to a roasting tray and toss with olive oil. Slice the garlic bulb across and add it to the tray (to squeeze out later) and roast for 30 minutes.

Season the chicken breasts all over and toss in the flour. Heat a large heavy based pan and add a splash of olive oil. Brown the chicken all over and set aside.

Add the diced shallots to the same pan and fry gently until softened. Pour over the white wine, add the tarragon and stir in the mustard. Reduce the wine by half and add the chicken stock. Simmer for around 8 minutes to again reduce. Return the chicken to the pan to finish cooking through and pour in the cream. Simmer for a few minutes to thicken the sauce.

To serve squeeze the garlic cloves from the bulb in amongst the potatoes and toss to combine the flavours.

Serve the creamy tarragon chicken with the new potatoes on the side and freshly steamed beans.