Tarragon chicken with roast root vegetables
Browned chicken breast simmered for a few minutes in a creamy tarragon and stock sauce: a French-tinged Swedish weeknight classic. Serve with roast root vegetables, or boiled potatoes and carrots.
- 40 minTime
- 26 minHands-on
- 4Portions
- ≈ 35 krper portion
- 660kcal per portion
Ingredients for 4 portions
- to tasteSalt
- 600 gChicken breast
- to tasteBlack pepper
- 1 tbspButter, for frying
- 2 dlCrème fraîche
- 1 dlMilk
- 2 tspTarragon, dried
- ½ cubeChicken stock
- ½Parsley, pot
On the side
- 800 gPotato
- 4Carrots
- 2Parsnips
- 2 tbspRapeseed oil, for the vegetables
Method
- Heat the oven to 225 °C. Halve the potatoes and peel the carrots and parsnips and cut them into chunks. Toss them with the oil and salt in a roasting tin.
- Roast the vegetables in the middle of the oven for 25–30 minutes, until tender and browned.
- Cut each chicken breast lengthways into three and season with salt and pepper. Brown them in the butter in a frying pan.
- Whisk the crème fraîche, milk, tarragon and crumbled stock cube together and pour over the chicken. Simmer with the lid on for 5–6 minutes, until the chicken is cooked through.
- Chop the parsley and scatter it over the chicken. Serve with the roast root vegetables.
The cost is estimated from Swedish grocery prices.
