Creamy Tarragon Chicken with Garlic Roasted New Potatoes

by melathome

Creamy Tarragon Chicken with Garlic Roasted New Potatoes Uncategorized Creamy Tarragon Chicken with Garlic Roasted New Potatoes European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 kg new potatoes
  • 50ml olive oil
  • 1 bulb garlic
  • 4 chicken breasts, skin on
  • 30g plain flour
  • 2 banana shallots, diced
  • 200ml dry white wine
  • 2 sprigs tarragon, to be removed before serving
  • 1 tbsp Dijon mustard
  • 400ml chicken stock
  • 200ml double cream


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.

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