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W20 Dairy Swap Crispy Chicken

W20 Dairy Swap Crispy Chicken

with New Potatoes and a Leek and Tarragon Sauce

Recipe Development TeamUpdated on November 04, 2025

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Calories

:

373 kcal

Protein

:

37.2g protein

Total

:

20 minutes

Difficulty

:

Medium

Our chefs have been creating recipes for a while now and one thing they’ve learnt along the way is that pork, tarragon and cream are a flavour combination that our customers absolutely love. And because time should never stand in the way of a delicious meal, our chef’s have created a superquick recipe that contains all the flavours you can’t get enough of! We’ll send your compliments to the chef!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

350 grams

Salad Potatoes

2 unit(s)

Leek

½ bunch(es)

Tarragon

2 unit(s)

Skin-On British Chicken Breasts

½ sachet(s)

Chicken Stock Powder

20 grams

Flora Original

99.2 grams

Double Cream

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutrition Values

Energy (kJ)1563 kJ

Energy (kcal)373 kcal

Fat6 g

of which saturates1.8 g

Carbohydrate43.3 g

of which sugars9.3 g

Dietary Fibre9.6 g

Protein37.2 g

Salt0.2 g

Potassium1237.3 mg

Calcium90.3 mg

Iron1.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Preheat your oven to 200°C and boil your kettle.

Put the chicken breasts, skin side up, on a baking tray and drizzle with oil.

Season with salt and pepper then roast in your oven until golden and cooked through, about 18-20 mins.

IMPORTANT: The chicken is cooked when no longer pink in the middle.

2

Meanwhile, chop the new potatoes into 2cm chunks (no need to peel) and pop into a saucepan with a pinch of salt.

Pour on the boiling water and put the pan on high heat.

Boil until tender, 12-15 mins, then drain into a colander.

Return to the pan and add the Flora and stir to melt.

3

Meanwhile, trim the root and dark green leafy part from the leek. Halve lengthways then slice widthways.

Pick the tarragon leaves from the stalks (discard the stalks). Roughly chop the leaves.

4

Meanwhile, heat a splash of oil in a frying pan on medium heat.

Add the leeks and cook, stirring, until soft, 5-6 mins.

Add the water for the sauce (see ingredient for amount) and stock powder.

Bring to the boil, stir to dissolve the stock, then reduce the heat to low.

5

Stir the double cream and half the chopped tarragon into the leek mixture. Remove from the heat.

Season to taste with salt and pepper.

6

Slice the chicken.

Serve the potatoes alongside the creamy leeks.

Top with the chicken and finish with a sprinkle of remaining tarragon. Enjoy!

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