Stranger Foods

Chicken & spring vegetable stew

Serves 2 30 mins

Ingredients

x0.5

Metric

Imperial

2 boneless chicken breasts, skin on
1 tbsp olive oil
200 g baby new potatoes, scrubbed and thinly sliced
500 ml chicken stock
200 g pack mixed spring vegetables (broccoli, peas, broad beans and sliced courgette)
2 tbsp creme fraiche
handful tarragon leaves, roughly chopped, or 0.5 tsp dried tarragon

°C

°F

Fry the chicken in the olive oil in a wide pan with a lid for on each side. Throw in the potatoes and stir to coat.
Pour over the chicken stock, cover and simmer for 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 for about .
Stir in the creme fraiche to make a creamy sauce, season with salt and pepper to taste, then add the tarragon. Serve straight from the pan.