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.
Braised chicken & tarragon cream sauce
Stew juicy free-range British chicken with tarragon, almond cream and fistfuls of nutrient-dense cavolo nero. Spoon over crisp roasted potatoes, top with chopped hazelnuts and tuck in. Hello, comfort…
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 120g celery (Celery)
- 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)
- 10g dried porcini mushrooms
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 onion
- 80g sliced cavolo nero
- 100g chantenay carrots
- 600g diced British Free Range chicken breast
- 600g baby potatoes
- 1 handful of fresh tarragon
- 20g hazelnuts (Nuts)
- 120g chestnut mushrooms
- 2 garlic clove
Nutritional Information
Calories: 484
Protein: 44g
Carbs: 32g
Fat: 19g
Braised chicken & tarragon cream sauce
Stew juicy free-range British chicken with tarragon, almond cream and fistfuls of nutrient-dense cavolo nero. Spoon over crisp roasted potatoes, top with chopped hazelnuts and tuck in. Hello, comfort…
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Halve the potatoes, then add to a lined baking tray. Toss with 1/2 tbsp oil and roast for 25-30 mins. Dissolve the stock cube in a jug with 300ml boiling water and add the porcini mushrooms to rehydrate.
- Place a large frying pan with 1 tbsp oil on a high heat. Add the chicken; season with sea salt and black pepper. Fry for 4-5 mins, until golden brown all over, then remove onto a plate. Meanwhile, quarter the mushrooms.
- Keep the frying pan on a high heat and add 1/2 tbsp oil. Add the mushrooms and carrots and fry for 3-4 mins, until well browned. Meanwhile, dice the onion and celery. Finely dice or crush the garlic.
- Add the onion, celery and garlic to the pan. Fry for another 4-5 mins, then add the stock. Boil for 4-5 mins, until slightly reduced, then return the chicken to the pan and add the cream and cavolo nero. Stir; season with sea salt and black pepper. Simmer for 6-8 mins, until the cavolo nero wilts and the sauce thickens slightly.
- Finely chop the tarragon and add to the sauce. Roughly chop the hazelnuts. Serve the potatoes with the braised chicken, garnished with the hazelnuts.
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