Caramelised leek and tarragon chicken traybake

Name: Caramelised leek and tarragon chicken traybake | Asda Good Living
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 2 Leeks, thickly sliced; 500g Sweet Potatoes, peeled and chopped into 3cm chunks; 2 tbsp Olive Oil; 1.1kg Asda Succulent Chicken Thighs; 350ml Hot Chicken Stock, made with 1 Low Salt Stock Cube; 100ml 50% Less Fat Crème Fraîche; 2 tsp Dijon Mustard; 2 Garlic Cloves, crushed; 2 tsp Dried Tarragon; 180g Green Beans, trimmed; ½ Small Pack Fresh Parsley, finely chopped; Crusty Bread, to serve (optional)

Fresh, light and filling, this fuss-free midweek dinner has a winning creamy texture and herby flavours.

By Asda Good Living,25th April 2023

Cook: 50 Mins

Serves: 4

Price: £1.90 per serving

Nutritional Information

Each 452g serving contains

Energy
12308kj
651kcal

33%

Fat
37.1g

High
53%

Saturates
10.4g

High
52%

Sugars
18.1g

Low
20%

Salt
0.86g

Low
14%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2723kj/651kcal

Ingredients

2 Leeks, thickly sliced

500g Sweet Potatoes, peeled and chopped into 3cm chunks

2 tbsp Olive Oil

1.1kg Asda Succulent Chicken Thighs

350ml Hot Chicken Stock, made with 1 Low Salt Stock Cube

100ml 50% Less Fat Crème Fraîche

2 tsp Dijon Mustard

2 Garlic Cloves, crushed

2 tsp Dried Tarragon

180g Green Beans, trimmed

½ Small Pack Fresh Parsley, finely chopped

Crusty Bread, to serve (optional)

Method

Preheat the oven to 200°C/180°C fan/gas 4. Put the leeks and sweet potato in a large deep-sided roasting tin then drizzle with 2 tbsp of the oil, season and toss to combine. Roast for 10 mins.

Heat the remaining 1 tbsp oil in a large non-stick frying pan over a high heat. Season the chicken thighs and fry for 2 mins on each side until golden and crisp. Arrange the chicken skin-side up on top of the veg then roast for 20 mins or until the leeks start to caramelise.

Whisk the hot stock, crème fraîche, mustard, garlic and tarragon in a jug. Add the beans to the tin then pour in the stock mixture around the chicken, avoiding the skin. Return to the oven for a further 15 mins or until the chicken skin is crisp and the veg is tender.

Sprinkle with parsley, adjust the seasoning and serve with the crusty bread, if using, to mop up the sauce.

Cook’s tip: Frying the chicken first helps to keep the skin nice and crispy.