From DN Recipes by David Nagy · Food & Beverage

TARRAGON CHICKEN BAKE

Published

TARRAGON CHICKEN BAKE | Serves 4-5

INGREDIENTS
  • 600g/1.3lb boneless skinless Chicken Thighs, diced into bite-sized pieces
  • 200g/7oz Asparagus, woody ends removed then sliced into 4cm/1.5” chunks
  • 100g/3.5oz diced Pancetta
  • 3 Shallots, finely diced
  • 2 cloves Garlic, finely diced
  • 2.5 tbsp/37.5g Unsalted Butter
  • 3 tbsp Plain Flour
  • 480ml/2 cups Chicken Stock (use low-salt if sensitive to salt)
  • 120g/1/2 cup full fat Creme Fraiche, at room temp
  • 1 tbsp finely diced Fresh Tarragon
  • 850g / 1.9lb Baking Potatoes, diced into small cubes
  • 2-3 tbsp Parmesan
  • Olive Oil
  • Salt & Pepper

METHOD
1️⃣ Season chicken with 1/2 tsp salt & pepper. Fry in a drizzle of oil in a large pan over medium-high heat until golden on both sides & almost cooked through (approx 3-4mins each side). Remove & leave excess fat behind.
2️⃣ Fry asparagus for 3-4mins until it just begins to soften & take on colour (it will continue cooking later). Remove & place in a separate bowl to one side, then lower heat to medium.
3️⃣ Fry pancetta until begins to crisp & leak out fat, then fry shallots until soft/golden. Add garlic & fry 1 min then melt in butter. Stir in flour then gradually whisk in stock. Stir in creme fraiche & tarragon then stir in chicken + any resting juices. Bring to a simmer & stir somewhat frequently for 7-8 minutes until the sauce thickens. Preheat oven to 200C/400F.
4️⃣ Stir in asparagus then pour into a baking dish (mine is 10x6.5”). Leave to cool as you cook the potatoes until a firm skin forms over the top.
5️⃣ Add potato to large greaseproof baking tray & toss in a light drizzle of oil (~1 tbsp) and 1/2 tsp salt & 1/4 tsp pepper (or to taste). Bake for 18-20mins until fork tender, but not overly crispy. Scatter over the filling, sprinkle with parmesan then bake for 18-20mins, or until crispy on top with the sauce bubbling around the outside. I recommend checking halfway to gently push down any potatoes that are charring too quickly.
6️⃣ Garnish with a pinch more tarragon then serve & enjoy!