The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy tarragon chicken & roast potatoes
Add a little French chic to your week with this lightened-up twist on a classic dish. It features chunks of chicken breast, chestnut mushrooms and cavolo nero cabbage in a silky shallot, garlic and tarragon sauce. Served with roasted potatoes and carrots, it’s ooh la la… lush!
SWK: Source of fibre
SWK: High protein
Plants 3
Serving size
Ingredients
- 500g potatoes
- 3 carrot
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 skinless chicken breasts
- 1 shallot
- 120g chestnut mushrooms
- 1 handful of fresh tarragon
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 80g Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
Nutritional Information
Calories: 524
Protein: 44g
Carbs: 75g
Fat: 5.1g
Ingredients
- 4 skinless chicken breasts
- 1000g potatoes
- 6 carrot
- 1 handful of fresh tarragon
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 shallot
- 240g chestnut mushrooms
- 160 x Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
Nutritional Information
Calories: 517
Protein: 44g
Carbs: 73g
Fat: 5.1g
Creamy tarragon chicken & roast potatoes
Add a little French chic to your week with this lightened-up twist on a classic dish. It features chunks of chicken breast, chestnut mushrooms and cavolo nero cabbage in a silky shallot, garlic and tarragon sauce. Served with roasted potatoes and carrots, it’s ooh la la… lush!
Cook time:
35 mins
Cuisine:
French
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Get roasting
- Heat your oven to 240ºC/fan 220ºC/gas 9/air fryer 200ºC.
- Cut the potatoes and carrots into 2cm chunks. Put them both on a baking tray lined with baking paper (or into the air-fryer basket), spritz with cooking spray and lightly season. Roast for 25-30 mins (air-fry for 18-20 mins).
Sear the chicken
- Meanwhile, on a separate board, cut the chicken into bite-size chunks.
- Spritz a non-stick frying pan with cooking spray and put it over a high heat. Cook the chicken for 3-4 mins, turning regularly, until browned all over. Transfer to a plate and set aside.
Sauté that veg
- At the same time, peel and finely dice the shallots, and quarter the mushrooms.
- Put the frying pan back over a medium heat and fry the shallots and mushrooms for 4-5 mins (add a splash of water if they start to catch).
Add some oomph!
- Finely chop the tarragon leaves. Discard the woody stalks from the middle of the cavolo nero, then thinly slice the leaves.
- Mix the garlic paste through the mushrooms, then crumble in half the stock cube and pour in 175ml water (use all the stock and 250ml water for 4 portions).
- Stir well, tip in the tarragon and cavolo nero and return the chicken to the pan. Simmer for 10-12 mins, until the chicken is cooked through and the sauce has reduced slightly.
Finish & serve
- Take the pan off the heat and leave to cool a little, then stir in the yogurt.
- Serve the creamy chicken with the roast potatoes and carrots.