It feels a little silly to be posting this from warm and sunny Florida, but I made it just before I left cold and rainy Chicago and it was a quick, easy, and comforting one pot. I just couldn't let this one slide without recommending it. I hope you enjoy it!
4 Tbs creme fraiche
2 Tbs grainy mustard
2 garlic cloves crushed
150 mls chicken stock
8 skin on chicken drumsticks and thighs
500 g baby potatoes
200 g green beans
2 Tbs clear honey
1/2 small bunch tarragon, roughly chopped
Directions
- Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
- Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving
Cooks Note:
I substituted sour cream for the creme fraiche and asparagus for the green beans because I had both on hand.
As always, if you try it and like it, please do let me know.
