What you'll need: 500g small new potatoes, halved 1 white onion, chopped 2 crushed garlic cloves 350ml chicken stock Small bunch of tarragon Small bunch of parsley 175 grams of asparagus, bases trimmed 3 tbsp creme fraiche 4 chicken breasts, skins removed 1 tbsp oil Serves: 4 Time: 25 minutes
What you'll need:
- 500g small new potatoes, halved
- 1 white onion, chopped
- 2 crushed garlic cloves
- 350ml chicken stock
- Small bunch of tarragon
- Small bunch of parsley
- 175 grams of asparagus, bases trimmed
- 3 tbsp creme fraiche
- 4 chicken breasts, skins removed
- 1 tbsp oil
Time: 25 minutes
Season your chicken well. Gently fry along with the garlic and chopped onion in a large pan, with a little oil, for five minutes or until nicely browned. While you are doing this, you can boil your new potatoes in a large pan of salted water for 10 minutes. When cooked, drain, and put to one side.
Add the stock to the chicken in the pan, along with two sprigs of tarragon. Simmer for five minutes, turn the chicken, add the asparagus, then cook for a further three minutes or so.
Chop the remaining tarragon, then add to the pan along with the chopped parsley and creme fraiche. Serve with your new potatoes, and whatever leafy greens you fancy.
There you have it -- an easy recipe for Chicken in Herb and Cream Sauce! Delicious!
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