Chicken and tarragon hot pot recipe

  • Serves 4
  • 10mins to prepare and 25mins to cook
  • 240 calories / serving
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Dry fry the chicken in a non-stick pan until browned with no pink showing then transfer to an oven proof dish.

Add the leeks, carrot, garlic and onions to the frying pan with 3 tablespoons of stock and cook for a further 2 minutes then add to the oven proof dish. Pour the remaining stock, lemon zest and juice and white wine into the oven proof dish along with the haricot beans. Bring to the boil then cover and simmer for 5–8 minutes. To finish, stir in the tarragon and green beans, and cook for a further 5 minutes until the beans are tender. Remove from the heat and, if adding the crème fraîche allow to cool slightly before stirring it in.

Serve garnished with a little more chopped tarragon and ground black pepper on each dish.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 350g chicken, breast or thigh, chopped into bite sized chunks and seasoned
  • 1 leek, washed and chopped
  • 1 large carrot, washed, peeled and chopped
  • 3 cloves garlic, crushed
  • 1 large onion, chopped
  • 1 x 400g haricot beans, drained and rinsed
  • 150g fine green beans
  • 300ml chicken stock
  • 150ml white wine
  • zest and juice from half a small unwaxed lemon
  • 10g of fresh tarragon finely chopped
  • salt
  • pepper
  • 2tbsp low fat crème fraiche (optional)
  • Energy 1010kj 240kcal 12%
  • Fat 3g 5%
  • Saturates 1g 6%
  • Sugars 7g 8%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 16.4g Protein 26.8g Fibre 7.5g


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