Chicken Tarragon Bake With Crunchy Potato Topping

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.