{"id":297,"date":"2024-03-21T19:41:49","date_gmt":"2024-03-21T20:41:49","guid":{"rendered":"https:\/\/michaelkorsoutlet.org.uk\/?p=297"},"modified":"2024-04-04T12:58:45","modified_gmt":"2024-04-04T12:58:45","slug":"tarragon-chicken-bake","status":"publish","type":"post","link":"https:\/\/michaelkorsoutlet.org.uk\/index.php\/2024\/03\/21\/tarragon-chicken-bake\/","title":{"rendered":"Tarragon Chicken Bake"},"content":{"rendered":"
Creamy Tarragon Chicken baked underneath crispy cubed potatoes – this is one to add to your regular rotations!<\/span><\/strong><\/span><\/p>\n This dish has a lovely combination of flavours and is certainly one of my ‘up and coming dinners’. I’ve had it on rotation for a little while testing it out and I’m so happy it’s ready to rock and roll! Follow me…<\/p>\n Is there a more delicious combination?! Well, yes there is, which we will get to in a sec. But these are 3 of the main ingredients in this recipe<\/strong>.<\/p>\n We’ll be using boneless skinless chicken thighs<\/strong> for this recipe. Chicken breast it not suitable as it’ll dry out over the long cooking period (frying, simmering then baking!). Plus, thigh is more flavoursome than breast.<\/p>\n This takes on the flavours<\/strong> of this dish so beautifully and bulks out the dish<\/strong> too. I use fairly fine asparagus, so it’ll just go through a quick initial fry before baking. It should still be al dente after it has been fried.<\/p>\n You’ll want to fry the pancetta fairly low and slow to render out the fat<\/strong>. This will not only crisp it up<\/strong>, but the excess fat is useful to fry the remaining ingredients<\/strong>.<\/p>\n Process shots: add seasoning chicken thigh to oiled pan (photo 1), fry then remove (photo 2), add asparagus (photo 3), fry then remove (photo 4), add pancetta (photo 5), fry (photo 6).<\/em><\/span><\/p>\n We’ll start the sauce with butter + flour<\/strong> to create a roux, then go in with chicken stock<\/strong> and creme fraiche<\/strong>. This is quite a rich dish, so the creme fraiche balances everything out nicely. Just make sure it’s room temp<\/strong> and full fat<\/strong> otherwise it can curdle.<\/p>\n This adds so much flavour. It has a fairly unique taste and is pretty strong, so don’t go overboard. I find that 1 tbsp hits the spot.<\/p>\n You’ll want to simmer the sauce until it’s nice and thick. It needs to make a sturdy platform for the potatoes to go on top, so you don’t want it too runny.<\/p>\n Process shots: fry shallots and garlic (photo 1), melt butter (photo 2), stir in flour (photo 3), stir in stock, creme fraiche and tarragon (photo 4), stir in chicken then simmer (photo 5), stir in asparagus (photo 6).<\/span><\/em><\/p>\n I initially made the filling for a pie, but one thing led to another and on went the potatoes.<\/p>\n You’ll want to cook the potatoes until fork-tender, but still not particularly crisp. If they went on raw they wouldn’t cook through properly, but if they were completely roasted they’d burn.<\/p>\n Once you’ve cooled the filling, just scatter the potatoes over with some parmesan and then bake. The potatoes on the bottom will soak in all the gorgeous flavour from the sauce, whilst the potatoes on top go crispy. It’s a win-win situation!<\/p>\n Process shots: toss potatoes with olive oil, salt and pepper (photo 1), roast (photo 2), cool filling (photo 3), add potatoes and parmesan then bake (photo 4).<\/em><\/span><\/p>\n If you notice the top ones charring too quickly, just gently press them down so they’re not so exposed.<\/p>\n For all intents and purposes bacon will work just fine (make sure it’s streaky bacon as it’s fattier).<\/p>\n You’ll find it in most regular supermarkets.<\/p>\n Serve up once it’s fresh out of the oven with a pinch more tarragon! I don’t usually serve with sides – it’s super hearty as it is.<\/p>\n For another delicious bake check out my Chicken & Broccoli Bake<\/a> and Chicken & Chorizo Bake<\/a>!<\/em><\/p>\n For another delicious recipe using tarragon check out my Creamy Tarragon Chicken Breast<\/a> and Creamy Tarragon Pork Chops<\/a>!<\/em><\/p>\n Alrighty, let’s tuck into the full recipe for this tarragon chicken bake shall we?!<\/strong><\/p>\n<\/p>\n
Chicken, Asparagus and Pancetta<\/strong><\/span><\/h2>\n
Chicken Thighs<\/h3>\n
Asparagus<\/h3>\n
Pancetta<\/h3>\n
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Creamy Tarragon Chicken<\/strong><\/span><\/h2>\n
Tarragon<\/h3>\n
Thickening the sauce<\/h3>\n
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Tarragon Chicken Potato Bake<\/strong><\/span><\/h2>\n
Part-roasting the potatoes<\/h3>\n
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Tarragon Chicken Bake<\/strong><\/span><\/h2>\n
How do I prevent the potatoes from burning?<\/em><\/h3>\n
Can I use bacon instead of pancetta?<\/em><\/h3>\n
Where do I find tarragon?<\/em><\/h3>\n
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Serving Tarragon Chicken Bake<\/strong><\/span><\/h2>\n
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How to make Tarragon Chicken Bake<\/span> <\/strong>(Full Recipe & Video)<\/h2>\n