Easy

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Tarragon Chicken & Potatoes

4

Serves

10 minutes

Prep Time

80 minutes

Cook Time

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Ingredients

Tarragon Chicken & Potatoes

  • 4 whole chicken legs
  • Garlic salt and freshly ground black pepper
  • 1 tablespoon cooking oil
  • 4 potatoes - washed, skin on and cut into quarters
  • 1 onion - diced
  • 2 cloves garlic - crushed
  • 1 tablespoon flour
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 4 sprigs fresh tarragon - leaves only or 2 teaspoons dried tarragon
  • 1/2 cup cream

Method

Tarragon Chicken & Potatoes

  • Season the chicken legs with garlic salt and pepper. Heat the oil in a large, oven proof frying pan. Sauté the chicken well on all sides and set aside.
  • Add the potatoes to the same pan and brown on all sides and set aside with the chicken.
  • Add the onion to the pan with a little more oil if needed. Sauté for a few minutes, add in the garlic and cook for 1 minute.
  • Stir in the flour and cook for 1 minute. Add in the wine, stirring constantly, then the chicken stock.
  • Preheat oven to 180oC (160oC fan bake). Add the chicken with any resting juices and the potatoes into the pan and cook uncovered for 35 minutes.
  • Mix the cream into the sauce and cook for a further 20 minutes.