Chicken Tarragon bake with Crunchy Potato Topping

A delicious creamy and tangy chicken base with a crunchy grated potato topping.

• Ready In: 1 hr 15 mins
• Serves: 4

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

Directions

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.