TODAY’S RECIPE: Creamy tarragon chicken & potato bake

SPEED up the prep with ready-made mash. SERVES 6

Ingredients

60g unsalted butter 6 boneless, skinless chicken thighs, cut into bite-sized pieces 80g smoked pancetta, cut into small pieces 2 large onions, sliced 40g plain flour 500ml chicken stock 3 tbsp finely chopped tarragon 2-3 tbsp wholegrain mustard 4 tbsp double cream 2 x 450g packs mashed potato drizzle of olive oil

Method

1 Melt 20g of butter in a flameproof casserole dish. Season chicken and add to the dish with pancetta. Fry for five minutes until the pancetta is crispy and the chicken browned and cooked through. Set aside.

2 Lower the heat, add the remaining butter and, when it starts foaming, add the onions. Cook for ten minutes until softened, then stir in flour and cook for two more minutes. Remove from heat and slowly whisk in stock. Return to the hob, boil and cook for five minutes. Stir through the tarragon, mustard and cream, followed by the chicken and pancetta, and cook for another five minutes until the sauce is thickened.

3 Heat the grill to high. Heat the mashed potato following pack instructions, then spoon on top of the chicken filling in the casserole dish. Smooth and swirl the potato over, right to the edges, drizzle with a little olive oil and put under the grill for eight to ten minutes or until the top is golden and bubbling.

RECIPE of the day is brought to you in association with BBC Good Food Magazine. Why not subscribe today and get your first five issues for £5 (direct debit only)? Visit buysubscriptions.com/goodfood and enter code GFDAILY16 or 0844 848 3414 and quote GFDAILY16.