• 1 tbsp olive oil
  • 150 g pancetta, cubed
  • 1 leek, washed and finely sliced
  • 2 clove garlic, thinly sliced
  • 460 g chicken thigh fillet
  • 50 g British plain flour, seasoned
  • 150 g baby button mushrooms
  • 150 g mini new potatoes, halved
  • 125 ml dry white wine
  • 250 ml chicken stock
  • 125 ml double cream
  • 2 bay leaves, torn
  • 10 g fresh tarragon, chopped


  1. 1

    Heat the olive oil in a heavy-based pan over medium-high heat. Add the pancetta and fry for 5 minutes until golden. Add the leek and garlic and cook for 2 minutes until softened.


  2. 2

    Meanwhile, toss the chicken thighs in the seasoned flour and shake off any excess. Add to the pan and brown for 2-3 minutes, then stir through the mushrooms and potatoes. Pour over the wine and cook for 1 minute on a high heat to reduce, then add the stock, double cream and bay leaves. Season to taste.

  3. 3

    Turn down the heat to a simmer. Cover and cook for 20 minutes until the potatoes are soft and the chicken is cooked through. Stir through the tarragon to serve.


    * Wash your hands after handling raw meat.


    Chef's tip: this will make a fantastic filling for a hearty chicken pie.

Nutritional Details

Each serving provides
  • Energy 2629kj 628kcal 31%
  • Fat 42.4g 61%
  • Saturates 17.4g 87%
  • Sugars 2.2g 2%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 641kj/153kcal

Each serving provides

16.1g carbohydrate 1.8g fibre 39.5g protein

Back to top