Saucy chicken & vegetables
Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce
Ingreadient :
- 2 chicken breasts, skin on
- 1 tbsp olive oil
- 200g new potato, 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
Direction :
- 2 chicken breasts, skin on
- 1 tbsp olive oil
- 200g new potato, 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
