Ingredients

2 chicken breasts, skin on

1 tbsp olive oil

200g new potatoes, sliced

500ml chicken stock

1 pack of mixed spring vegetables

4 tbsp crème fraîche

1 tbsp dried tarragon

Method

Fry the chicken in the oil in a large frying pan for 5 mins on each side.

Toss in the potatoes and stir.

Pour over the chicken stock, cover and simmer for 10/12 minutes.

Uncover and boil to reduce the stock.

Add the tarragon and vegetables to the pan and stir in the crème fraiche.

Simmer for 4/5 minutes and serve piping hot.

Cooks Comments and Tips

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