From 101 One-Pot Dishes
2 chicken breasts, skin on
1 tbsp olive oil
200g baby new potatoes, scrubbed and thinly sliced
500ml chicken stock
200g pack mixed vegetables (broccoli, peas, broad beans)
2 tbsp creme fraiche
handful of fresh tarragon leaves, roughly chopped or 1/2 tsp dried tarragon
Fry the chicken in the olive oil in a wide pan for 5 minutes on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 minutes until the potatoes are almost cooked through.
Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook for about 3 minutes.
Stir in the creme fraiche to make creamy sauce, season with salt and pepper to taste then add the tarragon. Serve straight from the pan.
Generally, I think most chicken and tomato casseroles taste the same; I normally stick to my basic chicken chasseur recipe and braised chicken with tomatoes and fennel seeds. Once you drop tomatoes from the ingredients, you get so much more variations with markedly different flavours. This is one of my favourite non-tomato chicken casseroles. Just simple flavours from the mixture of vegetables you use.