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.
not my cup of tea, maybe I just don't like crem fraiche, I've never used it before. But this recipe did not go down well at home so I won't be doing it again - 15 Jan 2011
Tasted fine, but not really worth all the effort to par boil, slice and bake. Next time, I'll cook the veg simply, bake the chicken, and make and serve the sauce separately. - 03 Oct 2015