Tarragon Chicken and Potato Bake
Tarragon Chicken and Potato Bake



  • 60g butter
  • 6 chicken thighs, skin and bones removed, cut into chunks
  • 80g smoked pancetta, cubed
  • 2 sliced onions
  • 40g flour
  • 500ml chicken stock
  • 3 tbsp chopped tarragon
  • 2 tbsp wholegrain mustard
  • 4 tbsp double cream
  • 900g mashed potato
  • Drizzle of olive oil
  • Melt 20g of butter in a casserole, season the chicken, and fry for 5 mins with the pancetta to brown all over and cook through. Set aside in a bowl. Turn down the heat and add the remaining butter to the pan, then cook the onions for 8-10 mins, stir through the flour, and cook for 2 mins more. Slowly whisk in the stock to make a thick sauce, then stir through the tarragon, cream, and mustard, before returning the meat to the pot. Cook for 5 mins more.
  • Preheat the grill. Spoon the mash on top of the chicken filling in the pot, and smooth the potato down so it completely covers the mixture below. Drizzle with olive oil and grill for 8 mins, or until golden and slightly crisp. Serve immediately with your choice of greens.
40 mins
6 serving

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