Zingy lemon chicken casserole

Fresh-tasting spring veg and citrus brighten up this chicken stew. Half-fat crème fraîche and cornflour make a creamy but low-fat sauce.

Ingredients

Instructions

1. Season the chicken then brown in the oil in a large casserole over a high heat. Remove to a plate, reduce the heat to medium and add the onion and a pinch of salt to the fat remaining in the casserole. Cook for
   2 minutes, stirring, then add the leeks and cook, covered, for another
   3 minutes.
2. Return the chicken to the casserole and add the chicken stock, 2 tablespoons of tarragon, lemon juice, carrots and potatoes. Bring to a simmer and cook, covered, for
   15 minutes.
3. Add the green beans and edamame beans and cook, uncovered, for
   5-10 minutes until tender.
4. Blend the cornflour with 2 tablespoons of cold water and stir into the sauce, adding the crème fraîche. Cook until thickened. Season to taste and scatter with the lemon zest and remaining tarragon to serve.

Nutrition