2 chicken breasts. skin on
1 tbsp olive oil
200g/8oz baby new potatoes, thinly sliced
500ml/18floz chicken stock
200g pack of mixed spring veg (broccoli, peas, broad beans and sliced courgette)
2 tbsp creme fraiche
handful of tarragon leaves, roughly chopped
- Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 minutes until the potatoes are almost cooked through.
- Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
- Stir in the creme fraiche to make a creamy sauce, season with salt and pepper, if you want, and then add the tarragon. Serve straight from the pan.
Per serving - 386 kcal, 38g protein, 23g carbohydrate, 16g fat, 6g saturated fat, 3g fibre, 1.5g salt, no added sugar.
Source - BBC Good Food magazine.