Chicken Tarragon Bake With Crunchy Potato Topping Recipe

Name: Chicken Tarragon Bake With Crunchy Potato Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 750 g skinless chicken thighs, chopped; 30 g butter; 2 medium leeks, chopped; 2 cloves garlic, crushed; 1 tablespoon flour; 60 ml dry white wine; 375 ml chicken stock; 1 tablespoon Dijon mustard; 60 ml lemon juice; 1/2 cup sour cream; 3 teaspoons fresh tarragon, chopped; 4 medium potatoes, peeled; 20 g melted butter

Servings: persons

1 tablespoon oil
750 g skinless chicken thighs, chopped
30 g butter
2 medium leeks, chopped
2 cloves garlic, crushed
1 tablespoon flour
60 ml dry white wine
375 ml chicken stock
1 tablespoon Dijon mustard
60 ml lemon juice
1/2 cup sour cream
3 teaspoons fresh tarragon, chopped
4 medium potatoes, peeled
20 g melted butter

1
Heat oil in a pan and brown the chicken.
2
Remove chicken and set aside.
3
Heat the 30g butter in the pan and add the leek and garlic.
4
Cook and stir until the leek is soft.
5
Add flour and stir until bubbling.
6
Gradually stir in the wine, stock, mustard, lemon juice, sour cream and tarragon.
7
Return chicken to the pan and simmer, covered, for 30 minutes.
8
Transfer mixture to a 8 cup ovenproof dish.
9
Coarsely grate the potatoes and rinse under cold water until water is clear.
10
Boil a pot of water and add potatoes.
11
Boil for 5 minutes then drain and rinse under cold water.
12
Drain again of all excess water.
13
Spread the potato over the top of the chicken mixture.
14
Brush with the melted butter.
15
Bake uncovered in a 350 degree F (180degree C) oven for 30-45 minutes.
16
You want the potato to be nice and brown.
17
This dish can be frozen for 2 months.
18
To freeze cover the UNBAKED dish with plastic wrap and foil.
19
Thaw before baking.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon oil, 750 g skinless chicken thighs, chopped, 30 g butter, 2 medium leeks, chopped, and more.

Yes, Chicken Tarragon Bake With Crunchy Potato Topping falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tarragon Bake With Crunchy Potato Topping

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