Chicken hotpot

This easy one-pot chicken dish is rich with wine, tarragon and creme fraiche. It makes a light but indulgent supper for two but is easily doubled or trebled if you have more people coming. Serve with green beans and crusty bread.

📝 Ingredients

• butter
• 1 leek halved lengthways and sliced
• 1 clove garlic crushed
• 250 g halved or quartered new potatoes
• 4 skinless boneless chicken thigh fillets all fat removed and cut into chunks
• a glass white wine
• 300 ml chicken stock
• leaves from a small bunch tarragon
• 2 tbsp half-fat crème fraîche
• 100 g green beans blanched to serve (optional)
• to serve (optional) crusty brown bread

👨‍🍳 Instructions

1. 1Heat a knob of butter in a shallow pan. Add the leeks and garlic and cook until softened.
2. 2Add the new potatoes, chicken, wine and chicken stock, cover and simmer for about 30 minutes until the potatoes and chicken are cooked. Season and stir in the tarragon and crème fraîche. Serve with green beans and crusty bread if you like.