Chicken Tarragon Bake With Crunchy Potato Topping Recipes

CHICKEN, TARRAGON AND POTATO CASSEROLE

Steps:

• Preheat oven to 400°F.
• Butter a shallow 8 or 9-inch baking dish.
• Slice potatoes thinly and boil in salted water for 10 minutes or until tender.
• Drain and set aside.
• Heat oil and butter in a medium frying pan.
• Add onion and cook for 5 minutes.
• Add chicken and fry over a high heat until nicely browned.
• Lower heat and stir in tarragon and half of the cream and season with salt and pepper.
• Spread half of the potatoes in the greased baking dish and pour chicken mixture over top.
• Cover with remaining potatoes.
• Pour remaining cream over top of potatoes and sprinkle with gruyere.
• Bake for 20-25 minutes or until top of casserole is golden.

CHICKEN TARRAGON BAKE WITH CRUNCHY POTATO TOPPING

Steps:

• Heat oil in a pan and brown the chicken.
• Remove chicken and set aside.
• Heat the 30g butter in the pan and add the leek and garlic.
• Cook and stir until the leek is soft.
• Add flour and stir until bubbling.
• Gradually stir in the wine, stock, mustard, lemon juice, sour cream and tarragon.
• Return chicken to the pan and simmer, covered, for 30 minutes.
• Transfer mixture to a 8 cup ovenproof dish.
• Coarsely grate the potatoes and rinse under cold water until water is clear.
• Boil a pot of water and add potatoes.
• Boil for 5 minutes then drain and rinse under cold water.
• Drain again of all excess water.
• Spread the potato over the top of the chicken mixture.
• Brush with the melted butter.
• Bake uncovered in a 350 degree F (180degree C) oven for 30-45 minutes.
• You want the potato to be nice and brown.
• This dish can be frozen for 2 months.
• To freeze cover the UNBAKED dish with plastic wrap and foil.
• Thaw before baking.