Chicken Tarragon bake with Crunchy Potato Topping

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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