Crispy French Tarragon Chicken

Crispy French Tarragon Chicken

Rating
4.50rating out of 5

(1972 reviews from our customers)

Prep Time

40 min

Cuisine

French

Use within

5-6 days

This warming, fanciful combination of chicken and tarragon is partnered with bay and leeks for a light, French-style casserole you'll cook on the hob in well under an hour. Served with rustic crispy potatoes. C'est magnifique!

Prep Time

40 min

Cuisine

French

Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Cannellini-beans
1 tin of cannellini beans
Waxy potatoes re-sized
400g waxy potatoes
Leek
2 leeks
garlic-clove
2 garlic cloves
chicken stock cube (new 5/18)
1 chicken stock cube †
fresh-tarragon
10g fresh tarragon
British Chicken Thighs With Skin on - re-touch
4 British chicken thighs
dried-bay-leaves-(1)
1 dried bay leaf
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of cannellini beans
  • 400g waxy potatoes
  • 1 leek
  • 1 garlic clove
  • 1 chicken stock cube<span class="strong">†</span>
  • 10g tarragon
  • 320g British chicken thighs, skin on
  • dried bay leaves
Typical Values per 100g per serving
Energy 468 kJ
111 kcal
3020 kJ
720 kcal
Fat
of which saturates
4.6 g
1.3 g
29.8 g
8.2 g
Carbohydrate
of which sugars
9.3 g
1.5 g
59.9 g
9.6 g
Fibre 2 g 12.9 g
Protein 7.9 g 51.2 g
Salt 0.42 g 2.7 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of cannellini beans
cannellini beans, water, salt, ascorbic acid, calcium chloride
400g waxy potatoes
1 leek
1 garlic clove
1 chicken stock cube
salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsely, caramel syrup, antioxidant (extracts of rosemary).
10g tarragon
320g British chicken thighs, skin on
dried bay leaves
Dried bay leaves
Allergens
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 French Tarragon Chicken

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle

Quarter the potatoes, add to a pot of salted boiling water and boil for 7-8 min over a high heat or until partially cooked

Drain and leave to steam-dry in a colander

2 French Tarragon Chicken

Meanwhile, add 1-2 tbsp olive oil to a large pan over medium-high heat

Season the chicken generously on both sides with salt and pepper

Once hot, add the chicken (skin-side down)

Cook for 10 min or until the skins have browned and crisped

3 French Tarragon Chicken

Meanwhile, arrange the potatoes on an ovenproof tray

Break them apart a little with a fork

Drizzle with 1-2 tbsp olive oil and season with salt

Put them in the oven for 15-20 min or until crispy

4 French Tarragon Chicken

Slice the leeks finely

Chop the tarragon finely, including the stalks

Peel and finely chop (or grate) the garlic

Dissolve the stock cube(s) in 150ml (250ml) boiled water

Drain and rinse the cannellini beans

5 French Tarragon Chicken

Turn the chicken thighs and cook for a further 4 min or until cooked through

Transfer the chicken thighs, skin-side up, to some kitchen paper

Reserve the pan for the next step

6 French Tarragon Chicken

Return the pan to a medium heat, add the leeks and garlic and cook for 3-4 min or until soft but not coloured

Add the cannellini beans, stock and bay leaf(ves)

Cook for 5 min or until everything is warmed through

Taste and tweak the seasoning

7 French Tarragon Chicken

Add half the tarragon to the pan and stir through

Add the chicken thighs, skin-side up

Cook for 2 min or until warmed through

8

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Serve the casserole with the crispy potatoes to the side

Sprinkle the remaining tarragon on top

Enjoy! 

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