Creamy Tarragon Chicken baked underneath crispy cubed potatoes – this is one to add to your regular rotations!
This dish has a lovely combination of flavours and is certainly one of my ‘up and coming dinners’. I’ve had it on rotation for a little while testing it out and I’m so happy it’s ready to rock and roll! Follow me…
Chicken, Asparagus and Pancetta
Is there a more delicious combination?! Well, yes there is, which we will get to in a sec. But these are 3 of the main ingredients in this recipe.
Chicken Thighs
We’ll be using boneless skinless chicken thighs for this recipe. Chicken breast it not suitable as it’ll dry out over the long cooking period (frying, simmering then baking!). Plus, thigh is more flavoursome than breast.
Asparagus
This takes on the flavours of this dish so beautifully and bulks out the dish too. I use fairly fine asparagus, so it’ll just go through a quick initial fry before baking. It should still be al dente after it has been fried.
Pancetta
You’ll want to fry the pancetta fairly low and slow to render out the fat. This will not only crisp it up, but the excess fat is useful to fry the remaining ingredients.
Process shots: add seasoning chicken thigh to oiled pan (photo 1), fry then remove (photo 2), add asparagus (photo 3), fry then remove (photo 4), add pancetta (photo 5), fry (photo 6).
Creamy Tarragon Chicken
We’ll start the sauce with butter + flour to create a roux, then go in with chicken stock and creme fraiche. This is quite a rich dish, so the creme fraiche balances everything out nicely. Just make sure it’s room temp and full fat otherwise it can curdle.
Tarragon
This adds so much flavour. It has a fairly unique taste and is pretty strong, so don’t go overboard. I find that 1 tbsp hits the spot.
Thickening the sauce
You’ll want to simmer the sauce until it’s nice and thick. It needs to make a sturdy platform for the potatoes to go on top, so you don’t want it too runny.
Process shots: fry shallots and garlic (photo 1), melt butter (photo 2), stir in flour (photo 3), stir in stock, creme fraiche and tarragon (photo 4), stir in chicken then simmer (photo 5), stir in asparagus (photo 6).
Tarragon Chicken Potato Bake
I initially made the filling for a pie, but one thing led to another and on went the potatoes.
Part-roasting the potatoes
You’ll want to cook the potatoes until fork-tender, but still not particularly crisp. If they went on raw they wouldn’t cook through properly, but if they were completely roasted they’d burn.
Once you’ve cooled the filling, just scatter the potatoes over with some parmesan and then bake. The potatoes on the bottom will soak in all the gorgeous flavour from the sauce, whilst the potatoes on top go crispy. It’s a win-win situation!
Process shots: toss potatoes with olive oil, salt and pepper (photo 1), roast (photo 2), cool filling (photo 3), add potatoes and parmesan then bake (photo 4).
Tarragon Chicken Bake
How do I prevent the potatoes from burning?
If you notice the top ones charring too quickly, just gently press them down so they’re not so exposed.
Can I use bacon instead of pancetta?
For all intents and purposes bacon will work just fine (make sure it’s streaky bacon as it’s fattier).
Where do I find tarragon?
You’ll find it in most regular supermarkets.
Serving Tarragon Chicken Bake
Serve up once it’s fresh out of the oven with a pinch more tarragon! I don’t usually serve with sides – it’s super hearty as it is.
For another delicious bake check out my Chicken & Broccoli Bake and Chicken & Chorizo Bake!
For another delicious recipe using tarragon check out my Creamy Tarragon Chicken Breast and Creamy Tarragon Pork Chops!
Alrighty, let’s tuck into the full recipe for this tarragon chicken bake shall we?!
How to make Tarragon Chicken Bake (Full Recipe & Video)
Tarragon Chicken Bake
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Equipment
- Sharp Knife & Chopping Board
- Large Pan, Tongs & Wooden Spoon
- Jug (for stock)
- Baking Dish (mine is 25cm x 17cm / 10" x 6.5")
- Large Greaseproof Baking Tray
Ingredients
- 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
Instructions
- 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!
Video
Notes
b) Asparagus – I typically use fairly thin asparagus, so it doesn’t need to fry long at the start, otherwise it’ll turn too soft as it bakes in the oven. If your asparagus is very thick, consider simmering it with the chicken if it needs to soften a little more before baking. In both cases, it should still be al dente after frying.
c) Creme Fraiche – Make sure it’s at room temp otherwise it may curdle. Also make sure it’s full fat, low fat alternatives also risk curdling.
d) Tarragon – You’ll find this in most regular supermarkets. It’s got a unique flavour but pairs beautifully with chicken and creamy sauces.
e) Calories – Whole recipe divided by 5 assuming 1 1/2 tbsp oil is used.
Nutrition
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