• Feel Good
  • 23rd Mar 2024
  • 0
  • 3 minutes

Tarragon chicken bake


600g / 1.3lb boneless skinless chicken thighs, diced into bite-sized pieces

200g / 7oz asparagus, woody ends removed then sliced into 4cm/1.5″ chunks (see notes)

100g / 3.5oz diced pancetta

3 shallots, finely diced

2 cloves of garlic, finely diced

2.5 tbsp / 37.5g unsalted butter

3 tbsp plain flour

480ml / 2 cups chicken stock (use low-salt if sensitive to salt)

120g / 1/2 cup full fat creme fraiche, at room temp (see notes)

1 tbsp finely diced fresh tarragon, plus a pinch more to serve

850g / 1.9lb baking potatoes, diced into small cubes (approx 2 large potatoes)

2-3 tbsp parmesan

olive oil, as needed

salt & pepper, as needed


Add a drizzle of olive oil to a large pan over medium-high heat. Season the chicken all over with 1/2 tsp salt & 1/2 tsp pepper, then space out in the pan. Fry both sides until it builds up a golden crust and the chicken is almost cooked through (approx 3-4mins each side). Remove the chicken and place to one side, leaving any excess fat behind.

Add the asparagus to the pan and fry for 3-4 minutes until it just begins to soften and take on colour (it will continue cooking later). Remove and place in a separate bowl to one side, then lower the heat to medium.

Add the pancetta to the pan and fry until it begins to crisp and leak out fat, then add in the shallots and fry until soft and golden. Add the garlic and fry for a minute longer then melt in the butter.

Stir in the flour to create a roux, then gradually add in the stock, whisking as you go to prevent lumps forming. Stir in the creme fraiche and tarragon then stir in the chicken alongside any resting juices. Bring to a simmer and stir somewhat frequently for 7-8 minutes until the sauce thickens. Preheat the oven to 200C/400F.

Stir the asparagus through the sauce then pour everything into a baking dish. Leave to cool as you cook the potatoes (next step) until a firm skin forms over the top.

Add the diced potato to a large greaseproof baking tray and toss in a light drizzle of oil (~1 tbsp) and 1/2 tsp salt & 1/4 tsp pepper (or to taste). Bake in the oven for 18-20 minutes until they’re fork tender, but not overly crispy. Scatter over the filling, closing as many gaps as you can.

Sprinkle with parmesan then bake in the oven for 18-20 minutes or until crispy on top with the sauce bubbling around the outside. I recommend checking halfway to gently push down any potatoes that are charring too quickly.

Garnish with a pinch more tarragon then serve and enjoy!

Recipe credit: Don’t Go Bacon My Heart

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Beth Williams
Senior Digital Executive

Beth is our Senior Digital Executive and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle…


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