Creamy tarragon chicken
We love a tray bake for an easy midweek dinner. The mustard adds a piquancy that cuts through the creamy sauce to perfection.
SERVES 4
PREP 10 mins COOK 50 mins
1 leek, sliced into 2cm half-moons
1tbsp olive oil
4 skin-on, bone-in, free-range chicken thighs
1tbsp wholegrain mustard
400g tin cannellini beans (and the liquid)
1tbsp freshly chopped tarragon, plus extra to garnish
240g frozen spinach
100g crème fraiche
1 Heat the oven to 200C Fan/ Gas 7. Toss the leek in a roasting tray with the oil. Prick the chicken thighs a few times with a sharp knife, season and arrange on top. Roast for 30 mins until the chicken is golden and the skin is starting to crisp.
2 Brush the mustard on to the 2 chicken and baste with any juices from the pan.
3 Add the beans and all the liquid from the tin, the tarragon and spinach to the tray. Return to the oven for 10-15 mins or until the chicken is tender.
This story is from the September 17, 2024 edition of Woman's Weekly.
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This story is from the September 17, 2024 edition of Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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