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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*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.
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
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
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
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
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
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
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
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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