This dish has a lovely combination of flavours and is certainly one of my ‘up and coming dinners’. I’ve had it on rotation for a little while testing it out and I’m so happy it’s ready to rock and roll! Follow me…
Chicken, Asparagus and Pancetta
Is there a more delicious combination?! Well, yes there is, which we will get to in a sec. But these are 3 of the main ingredients in this recipe.
Chicken Thighs
We’ll be using boneless skinless chicken thighs for this recipe. Chicken breast it not suitable as it’ll dry out over the long cooking period (frying, simmering then baking!). Plus, thigh is more flavoursome than breast.
Asparagus
This takes on the flavours of this dish so beautifully and bulks out the dish too. I use fairly fine asparagus, so it’ll just go through a quick initial fry before baking. It should still be al dente after it has been fried.
Pancetta
You’ll want to fry the pancetta fairly low and slow to render out the fat. This will not only crisp it up, but the excess fat is useful to fry the remaining ingredients. Process shots: add seasoning chicken thigh to oiled pan (photo 1), fry then remove (photo 2), add asparagus (photo 3), fry then remove (photo 4), add pancetta (photo 5), fry (photo 6).
Creamy Tarragon Chicken
We’ll start the sauce with butter + flour to create a roux, then go in with chicken stock and creme fraiche. This is quite a rich dish, so the creme fraiche balances everything out nicely. Just make sure it’s room temp and full fat otherwise it can curdle.
Tarragon
This adds so much flavour. It has a fairly unique taste and is pretty strong, so don’t go overboard. I find that 1 tbsp hits the spot.
Thickening the sauce
You’ll want to simmer the sauce until it’s nice and thick. It needs to make a sturdy platform for the potatoes to go on top, so you don’t want it too runny. Process shots: fry shallots and garlic (photo 1), melt butter (photo 2), stir in flour (photo 3), stir in stock, creme fraiche and tarragon (photo 4), stir in chicken then simmer (photo 5), stir in asparagus (photo 6).
Tarragon Chicken Potato Bake
I initially made the filling for a pie, but one thing led to another and on went the potatoes.
Part-roasting the potatoes
You’ll want to cook the potatoes until fork-tender, but still not particularly crisp. If they went on raw they wouldn’t cook through properly, but if they were completely roasted they’d burn. Once you’ve cooled the filling, just scatter the potatoes over with some parmesan and then bake. The potatoes on the bottom will soak in all the gorgeous flavour from the sauce, whilst the potatoes on top go crispy. It’s a win-win situation! Process shots: toss potatoes with olive oil, salt and pepper (photo 1), roast (photo 2), cool filling (photo 3), add potatoes and parmesan then bake (photo 4).
Tarragon Chicken Bake
How do I prevent the potatoes from burning?
If you notice the top ones charring too quickly, just gently press them down so they’re not so exposed.
Can I use bacon instead of pancetta?
For all intents and purposes bacon will work just fine (make sure it’s streaky bacon as it’s fattier).
Where do I find tarragon?
You’ll find it in most regular supermarkets.
Serving Tarragon Chicken Bake
Serve up once it’s fresh out of the oven with a pinch more tarragon! I don’t usually serve with sides – it’s super hearty as it is. For another delicious bake check out my Chicken & Broccoli Bake and Chicken & Chorizo Bake! For another delicious recipe using tarragon check out my Creamy Tarragon Chicken Breast and Creamy Tarragon Pork Chops! Alrighty, let’s tuck into the full recipe for this tarragon chicken bake shall we?!
How to make Tarragon Chicken Bake (Full Recipe & Video)
