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One-pan chicken tarragon

 One-pan chicken tarragon

2 tsp butter


2 tsp extra virgin olive oil


4 chicken thigh cutlets


2 garlic cloves, crushed


1 tbsp plain flour


250ml (1 cup) chicken stock


300ml Bulla Cooking Cream


2 large fresh tarragon sprigs, plus leaves, coarsely chopped, to serve


8 small (about 350g) unpeeled baby coliban (chat) potatoes, quartered


150g green beans, trimmed


4 green shallots, thinly sliced


Select all ingredients

Step 1

Preheat oven to 180C/160C fan forced. Heat the butter and oil in a large ovenproof frying pan over medium-high heat. Add the chicken, skin-side down, and cook, for 5 minutes until golden brown. Turn and cook for a further 2 minutes. Transfer to a plate.

Step 2

Scoop 2 tbsp fat from the pan. Discard remaining fat. Return reserved fat to pan. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the flour and cook, stirring, for a further 30 seconds until combined.

Step 3

Gradually add the stock, stirring well after each addition. Add the cream and the tarragon sprigs and stir until well combined. Return the chicken to the pan, skin-side up. Arrange the potatoes among the chicken, submerging them in the liquid.

Step 4
Cover and bake for 30 minutes. Add beans and shallots to the pan. Bake, uncovered, for a further 15 minutes until chicken is cooked through. Sprinkle with extra tarragon to serve.



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