Description
This Tarragon Chicken Bake features tender chicken thighs, crisp asparagus, savory pancetta, and creamy tarragon sauce, topped with roasted potatoes and Parmesan. It’s a comforting, crowd-pleasing main course perfect for family dinners and reheats beautifully.
Ingredients
Units
Scale
For the Chicken & Filling
- 600g / 1.3lb boneless skinless chicken thighs, diced into bite-sized pieces
- 100g / 3.5oz diced pancetta
- 3 shallots, finely diced
- 2 cloves of garlic, finely diced
- 2.5 tbsp / 37.5g unsalted butter
- 3 tbsp plain flour
- 480ml / 2 cups chicken stock (low-salt if preferred)
- 120g / 1/2 cup full fat creme fraiche, at room temp
- 1 tbsp fresh tarragon, finely diced, plus a pinch more to serve
- Salt & pepper, as needed
For the Vegetables
- 200g / 7oz asparagus, woody ends removed, sliced into 4cm/1.5″ chunks
For the Potato Topping
- 850g / 1.9lb baking potatoes (approx. 2 large potatoes), diced into small cubes
- 2–3 tbsp parmesan
- Olive oil, as needed
- Salt & pepper, as needed
Instructions
- Brown the Chicken: Drizzle olive oil in a large pan over medium-high heat. Season the chicken all over with 1/2 tsp salt & 1/2 tsp pepper, then arrange in the pan without crowding. Fry each side until golden and the chicken is almost cooked through, about 3-4 minutes per side. Remove the chicken from the pan and set aside, leaving any excess fat behind.
- Cook the Asparagus: Add the asparagus to the pan and fry for 3-4 minutes until it begins to soften and takes on some color. It will finish cooking later. Remove asparagus to a separate bowl and set aside, then reduce the heat to medium.
- Sauté Pancetta, Shallots, and Garlic: Add the pancetta to the pan and fry until it starts to crisp and release fat. Add shallots, sauté until soft and golden, then add garlic and cook for a minute longer.
- Make the Sauce: Melt the butter in the pan, then stir in the flour to form a roux. Gradually add in the chicken stock, whisking constantly to avoid lumps. Stir in creme fraiche and tarragon, then return the chicken and any juices to the pan. Simmer for 7-8 minutes, stirring often, until the sauce thickens. Preheat your oven to 200C/400F.
- Add Asparagus and Transfer to Baking Dish: Stir the asparagus into the sauce, then pour everything into a baking dish. Let sit while you prepare the potatoes, allowing a skin to form on top.
- Roast the Potatoes: Spread diced potatoes on a greased baking tray. Toss with olive oil (about 1 tbsp), 1/2 tsp salt, and 1/4 tsp pepper. Bake for 18-20 minutes until fork tender but not overly crispy.
- Assemble and Bake: Arrange the roasted potatoes over the chicken filling, covering as many gaps as you can. Sprinkle with Parmesan cheese and bake for 18-20 minutes, or until the top is crispy and the sauce is bubbling. Check halfway and gently press down any potatoes that are charring too quickly.
- Garnish and Serve: Finish with a pinch of fresh tarragon and serve hot. Enjoy!
Notes
- Chicken Thighs: Use chicken thighs rather than breast for juiciness; thighs hold up better to longer cooking.
- Asparagus Thickness: Thin asparagus needs less frying; for thick stalks, simmer longer so they soften up before baking.
- Creme Fraiche: Use full-fat and ensure it’s at room temperature to prevent curdling.
- Tarragon: Its unique flavor is key to the dish; find it in most supermarkets.
- For 5 Servings: Nutrition is based on 5 servings and 1.5 tbsp oil total.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 540 kcal
- Sugar: 4.74g
- Sodium: 276mg
- Fat: 28.21g
- Saturated Fat: 10.05g
- Unsaturated Fat: 8.43g
- Trans Fat: 0.257g
- Carbohydrates: 39.28g
- Fiber: 5.1g
- Protein: 32.68g
- Cholesterol: 112mg
