COOKING WITH KAREN
Jul 24, 2019
4 minutes
“Spice it up this winter with a curry you won’t forget in a hurry!”
CHICKEN WITH POTATOES AND TARRAGON
Preparation time 20 mins
Cooking time 1 hour
Serves 4
Extra virgin olive oil, for frying
150g piece speck or pancetta, cut into fat batons
8 chicken thigh chops, skin on
Sea-salt flakes and freshly ground black pepper, to season
8 small eschalots, peeled and cut in half
6 cloves garlic, skin on, smashed
3 large Dutch cream potatoes,
peeled and cut in 2cm rounds
100ml sherry vinegar
500ml quality chicken stock
6 thyme sprigs
2 tarragon sprigs
2 fresh bay leaves
Leafy green salad, to serve
STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Put a wide, heavy-based ovenproof
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