This is a fresh and delicious dinner that everyone loves in our family - it only takes about 20 minutes to make, will serve 4 and costs about £2.00 each.
I've entered this recipe in the 'cook for your family' competition that The Times newspaper is currently running & am keeping my fingers crossed!
Ingredients
2 tbsp olive oil
400g new potatoes - scrubbed and sliced
500ml chicken stock
400g - broccoli, peas, sliced courgette & broad beans
4 tbsp creme fraiche
Fresh tarragon leaves - roughly chopped, a couple of tbsp
How to cook
Fry the chicken in the oil in a pan for about 5 minutes until it is cooked through and browning slightly.
Add the potatoes to the pan and stir to coat in the oil.
Pour in the stock and cover with a lid and simmer for about 5 minutes until the potatoes are almost cooked.
Take the lid off and turn the heat up and boil to reduce the stock down a little.
Put all the vegetables in the pan, put the lid back on and cook for about 3-4 minutes.
Stir in the creme fraiche and stir to make a creamy sauce, season with salt and pepper, add the tarragon and serve straight from the pan.
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