Serves 2

  • 4 large or 6 small skinless chicken thigh fillets
  • 3 shallots, quartered
  • 1 carrot, sliced
  • 8 new potatoes or salad potatoes, skin left on and halved or quartered if large
  • 18 fl oz chicken stock, fresh, cube or concentrate
  • 1 cupful peas
  • a small bunch of tarragon, chopped
  • 1 tbsp half-fat crËme fraÓche (optional)


  1. Put the chicken thighs, shallots, carrot, potatoes, some seasoning and the stock in a wide casserole and bring to a simmer.
  2. Cover and cook for 15 minutes, then add the peas and tarragon and cook for a further 10 minutes or until the potato is tender.
  3. Stir in the crËme fraÓche if you like.

Nutrition per serving

441 kcalories, protein 53.7g, carbohydrate 38.9g, fat 9.0g, saturated fat 2.4g, fibre 6.7g, salt 1.81g


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s