Description
Tarragon Chicken Bake is a comforting and flavorful dish featuring tender chicken thighs simmered in a creamy tarragon-infused sauce with pancetta, asparagus, and shallots. Finished with crispy oven-baked potatoes and a parmesan topping, this hearty casserole is perfect for a satisfying family meal.
Ingredients
Units
Scale
Chicken and Sauce
- 600g / 1.3lb boneless skinless chicken thighs, diced into bite-sized pieces
- 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 crème fraîche, at room temperature
- 1 tbsp finely diced fresh tarragon, plus a pinch more to serve
- Olive oil, as needed
- Salt and pepper, as needed
Vegetables and Toppings
- 200g / 7oz asparagus, woody ends removed then sliced into 4cm / 1.5" chunks
- 850g / 1.9lb baking potatoes, diced into small cubes (approx 2 large potatoes)
- 2-3 tbsp Parmesan cheese
Instructions
- Prepare and Fry Chicken: Heat a drizzle of olive oil in a large pan over medium-high heat. Season the diced chicken thighs evenly with 1/2 tsp salt and 1/2 tsp pepper. Spread the chicken pieces out in the pan and fry both sides for about 3-4 minutes each until golden crust forms and the chicken is almost cooked through. Remove and set aside, leaving any rendered fat in the pan.
- Cook Asparagus: Add the sliced asparagus to the same pan and fry for 3-4 minutes until they just begin to soften and take on some color. Remove and place in a separate bowl. Lower the heat to medium.
- Sauté Pancetta, Shallots, and Garlic: Add the pancetta to the pan and fry until it begins to crisp and release fat. Stir in the diced shallots and cook until soft and golden. Add the garlic and fry for another minute. Then melt in the unsalted butter.
- Make Roux and Sauce: Stir in the plain flour to create a roux base, cooking for a minute to remove the raw flour taste. Gradually whisk in the chicken stock to avoid lumps, then stir in the crème fraîche and freshly diced tarragon. Add back the cooked chicken along with any juices. Bring the sauce to a gentle simmer and stir frequently for 7-8 minutes until thickened.
- Preheat Oven and Combine Asparagus: Preheat the oven to 200°C / 400°F. Stir the fried asparagus through the sauce, then transfer everything into a baking dish. Allow it to cool slightly as you prepare the potatoes. This resting forms a firm skin on top of the filling.
- Prepare and Bake Potatoes: Spread the diced potatoes on a large greased baking tray. Drizzle with about 1 tablespoon olive oil, season with 1/2 tsp salt and 1/4 tsp pepper, and toss to coat. Bake in the oven for 18-20 minutes until fork tender but not crispy yet.
- Assemble and Finish Baking: Scatter the roasted potatoes evenly over the chicken filling in the baking dish, filling in gaps as much as possible. Sprinkle with 2-3 tablespoons Parmesan cheese. Bake for an additional 18-20 minutes until the top is crispy and golden, and the sauce is bubbling around the edges. Check halfway through baking and gently press down any potatoes that are browning too fast.
- Garnish and Serve: Remove from the oven and garnish with a pinch more fresh tarragon. Serve hot and enjoy your creamy, flavorful Tarragon Chicken Bake!
Notes
- Use chicken thighs instead of breast to prevent drying out during the long cooking process. The chicken will mostly cook during frying and simmering, then finish cooking while baking.
- If using thick asparagus, consider simmering it with the chicken to soften before baking. Thin asparagus works well with just frying to maintain some bite.
- Ensure the crème fraîche is full fat and at room temperature to prevent curdling in the sauce.
- Tarragon adds a distinctive flavor that pairs wonderfully with creamy chicken dishes and can usually be found in most supermarkets.
- Nutritional values assume 1.5 tbsp oil used overall and the recipe is divided into 5 servings.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 145 mg
