About this recipe:Potatoes and carrots are baked in a luxuriously creamy, crème fraîche sauce, flavoured with garlic and tarragon, with marinated chicken breasts cooked on top. Serve with cherry tomatoes and a green salad.
750g new potatoes, scrubbed
4 large carrots, peeled
4 skinless, boneless chicken breast fillets, about 150g each
1 tsp olive oil
1 tbsp lemon juice
3 tbsp chopped fresh tarragon or 2 tsp dried
200ml half-fat crème fraîche
150ml chicken stock
1 garlic clove, crushed
4 spring onions, finely chopped
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Put the potatoes in a saucepan of lightly salted boiling water. Bring back to the boil, then reduce the heat and simmer for 7 minutes. Add the whole carrots and simmer for a further 5 minutes. Drain and leave until cool enough to handle.
Meanwhile, place the chicken breasts in a shallow dish. Mix together the oil, lemon juice and 1 tbsp of the chopped fresh tarragon (or 1 tsp dried) with a little salt and pepper. Drizzle this over the chicken and turn to coat. Cover and set aside to marinate in the fridge while preparing and cooking the vegetables. Preheat the oven to 190°C/gas 5.
Peel and thinly slice the par-boiled potatoes. Thinly slice the carrots. Whisk the crème fraîche into the stock, then stir in the garlic, spring onions and half the remaining fresh tarragon or remaining 1 tsp of dried tarragon.
Roughly layer the potatoes and carrots alternately in a lightly greased, shallow ovenproof dish, spooning a little of the crème fraîche mixture over each layer. Finish with potato slices covered with the last of the crème fraîche mixture. Cover the dish with foil and bake for 35–40 minutes.
Arrange the chicken breasts on top of the potatoes and re-cover with the foil. Bake for a further 25–30 minutes until the chicken is cooked through (the juices will run clear when the chicken is pierced with a thin knife or skewer). Scatter over the remaining fresh tarragon.