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Tarragon Chicken

Tarragon Chicken

with Crushed Potatoes and Redcurrant Sauce

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Our chefs have been creating recipes for a while now and one thing they’ve learnt along the way is that chicken, tarragon and buttery potatoes are a flavour combination that our customers absolutely love. Butterflying is a really useful technique to create an even thickness throughout a piece of meat so that it cooks quickly and evenly - perfect for those evenings when you’re a little short on time.

Tags:Calorie Smart

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


½ bunch(es)


1 clove

Garlic Clove

2 unit(s)

Spring Onion

2 unit(s)

Chicken Fillet

1 pack(s)

Sugar Snap Peas

2 pot(s)

Redcurrant Jelly

Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2105 kJ
Energy (kcal)503 kcal
Fat6.0 g
of which saturates2.0 g
Carbohydrate68 g
of which sugars18.0 g
Protein49 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Baking Tray
Frying Pan
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Put a large saucepan of water with a pinch of salt on to boil for the potato. Chop the potato (no need to peel!) into 2cm chunks and add to the saucepan. Simmer, 15-20 mins. TIP: The potato is done when you can easily slip a knife through. Pick the tarragon leaves and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Remove the roots from the spring onion and thinly slice.


Lay a chicken breast on a chopping board, place your hand flat on top and slice into it from the side (be careful not to cut all the way through). Open it up like a book. You've now butterflied your chicken! Repeat for all chicken breasts. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.


Heat a splash of oil in a frying pan over high heat. Season the chicken with salt and pepper. Once the oil is hot, lay it in your pan and brown for 2 mins on each side. Transfer to a lined baking tray, sprinkle over half the tarragon (add less tarragon if you're not keen). Don't wash your pan yet. Roast the chicken on the top shelf of your oven, 12-14 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


When the potato is cooked, drain in a colander and leave the steam to evaporate for a couple of minutes, then tip back into the pan. Mix in the spring onion and the butter. Crush the potato gently with a potato masher or fork (don't mash completely), then season to taste with salt and pepper. Keep warm with the lid on.


Once the chicken is done, transfer to a clean chopping board covered in foil. Heat the frying pan you used earlier over high heat and add a splash of oil if it is dry. Add the sugar snap peas and stir-fry for 2 mins before adding the garlic. Add a splash of water, cover with a lid and steam-fry for 2 mins. Season with salt and pepper, then pop onto your plates.


Lower the heat to medium and add the redcurrant jelly and water (see ingredients for amount) to the now empty frying pan. Stir to melt the jelly. Let it simmer gently and reduce, it should look nice and glossy. Stir through the remaining tarragon. Serve the potato alongside the sugar snaps and place a chicken breast on top. Finish by drizzling over the redcurrant sauce. Enjoy!