Chicken with tarragon and sprouting broccoli

This is a creamy chicken dish which tastes like it took a lot longer than 20 minutes to cook! The broccoli is used in it’s entirety, with leaves chopped and added at the end.

Recipe serves 2

  • 300g free range chicken breast pieces
  • ½ a white onion, finely chopped
  • 1 clove garlic, minced
  • 250g sprouting broccoli
  • 1 tsp dried tarragon
  • 150ml chicken stock (½ stock pot)
  • 1 tbsp creme fraiche
  • 300g potatoes (peeled and cut into large chunks)
  • Small bunch of fresh parsley chopp
  1. Separate the broccoli leaves from the florets, discard large outer leaves with thick stems, chop smaller leaves. Halve florets vertically where stem is more than 1cm thick.
  2. Cover the potatoes with boiling salted water and simmer for 10-15 minutes until soft. Drain and mash with some butter, and the chopped parsley leave with lid on to keep warm while you finish cooking the chicken.
  3. While your potatoes are cooking, add some oil to a non-stick pan and fry the chicken breast without stirring for up to two minutes to add some colour.
  4. Turn the chicken pieces and then add the onion and garlic and stir to combine. Fry for a further minute to start to soften the onion.
  5. Add chicken stock and tarragon and bring to the boil.
  6. Add broccoli stems and combine all the ingredients. Put a close fitting lid on and simmer for a further 3 minutes, adding the chopped leaves and cooking for a further 3-5 minutes until broccoli is tender, and chicken cooked through.
  7. Stir through creme fraiche and bring briefly back to the boil.
  8. Serve.