Lemon tarragon creamy bacon chicken

Tarragon and chicken go hand in hand on the flavour merry-go-round. This is a great family midweek dinner, with plenty of spinach and slices of potatoes already in the base of the casserole

INGREDIENTS

60g diced bacon

4 medium skinless chicken breasts 2 garlic cloves, sliced

4 medium potatoes, peeled and sliced thinly

400ml chicken stock

½ lemon, juice only

1 tbsp chopped tarragon

1 tbsp chopped chives

Salt and freshly ground pepper Rapeseed oil

100g crème fraiche

60g baby spinach leaves Chopped parsley, to garnish Lemon zest, to garnish

METHOD

1

In a large hob-proof casserole or non-stick large frying pan with lid, heat a little oil and add the bacon, fry until crispy. 2

Using a slotted spoon, place the bacon onto a piece of kitchen paper on a plate to drain. Set aside.

3

Add the chicken breasts into the casserole and brown on all sides. Remove from the pan. Reduce the heat and add the garlic and sauté for 30 seconds. 4

Arrange the potato slices over the base of the pan. Pour in the chicken stock. Add the lemon juice, tarragon and chives.

5

Return the chicken to the pan, pressing them lightly down onto the potatoes. Season with salt and freshly ground black pepper. Place a lid on, increase the heat until the stock begins to boil.

6

Reduce the heat to a simmer and cook for 25 to 30 minutes until the chicken is cooked. Just ensure that you don’t burn the potatoes on the base so keep it to a simmer. 7

Stir in the crème fraiche and the spinach leaves. If you feel that the sauce is too thin, then to thicken it, add 1 tbsp of arrowroot with 2 tbsps water and stir well until it thickens. Check the seasoning, adding salt and freshly ground black pepper if needed. Sprinkle the crispy bacon on top. 8

To serve, sprinkle lemon zest and parsley over the top.