Introduction: This is a tiktok video published by Chris Collins. The video has now received more than 51.2K likes, 204 comments and 7.9K shares. It is deeply loved by fans. The following is the specific data and similar videos. Address, you can complete the operation on this page by clicking play or bookmarking the video.
Tarragon is one of my all-time favourite herbs and it works perfectly here 😋 Hope you love this one! Chris xx TARRAGON CHICKEN BAKE | Serves 4-5 INGREDIENTS 600g / 1.3lb boneless skinless Chicken Thighs, diced into bite-sized pieces 200g / 7oz Asparagus, woody ends removed then sliced into 4cm/1.5" chunks 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 (use low-salt if sensitive to salt) 120g / 1/2 cup full fat Creme Fraiche, at room temp 1 tbsp finely diced Fresh Tarragon, plus a pinch more to serve 850g / 1.9lb Baking Potatoes, diced into small cubes (approx 2 large potatoes) 2-3 tbsp Parmesan Olive Oil, as needed Salt & Pepper, as needed METHOD 1️⃣Add a drizzle of olive oil to a large pan over medium-high heat. Season the chicken all over with 1/2 tsp salt & 1/2 tsp pepper, then space out in the pan. Fry both sides until it builds up a golden crust and the chicken is almost cooked through (approx 3-4mins each side). Remove the chicken and place to one side, leaving any excess fat behind. 2️⃣Add the asparagus to the pan and fry for 3-4 minutes until it just begins to soften and take on colour (it will continue cooking later). Remove and place in a separate bowl to one side, then lower the heat to medium. 3️⃣Add the pancetta to the pan and fry until it begins to crisp and leak out fat, then add in the shallots and fry until soft and golden. Add the garlic and fry for a minute longer then melt in the butter. Stir in the flour to create a roux, then gradually add in the stock, whisking as you go to prevent lumps forming. Stir in the creme fraiche and tarragon then stir in the chicken alongside any resting juices. Bring to a simmer and stir somewhat frequently for 7-8 minutes until the sauce thickens. Preheat the oven to 200C/400F. 4️⃣Stir the asparagus through the sauce then pour everything into a baking dish (mine is 10x6.5”). Leave to cool as you cook the potatoes (next step) until a firm skin forms over the top. 5️⃣Add the diced potato to a large greaseproof baking tray and toss in a light drizzle of oil (~1 tbsp) and 1/2 tsp salt & 1/4 tsp pepper (or to taste). Bake in the oven for 18-20 minutes until they're fork tender, but not overly crispy. Scatter over the filling, closing as many gaps as you can. Sprinkle with parmesan then bake in the oven for 18-20 minutes, or until crispy on top with the sauce bubbling around the outside. I recommend checking halfway to gently push down any potatoes that are charring too quickly. 6️⃣Garnish with a pinch more tarragon then serve and enjoy!
Duration: 39 sPosted : Thu, 21 Mar 2024 20:54:51Views
1.4MDaily-
Likes
51.2KDaily-
Comments
204Daily-
Shares
7.9KDaily-
ER
4.24%Daily-
Latest Videos
Similar Videos
Watch moreMore Videos
Watch more