Best 5 Chicken Tarragon Bake With Crunchy Potato Topping Recipes

CREAMY TARRAGON CHICKEN & POTATO BAKE

Steps:

• Melt 20g of the butter in a flameproof casserole dish over a medium heat. Season the chicken and add to the dish with the pancetta. Fry for 5 mins until the pancetta is crispy and the chicken browned and cooked through. Set aside in a bowl.
• Lower the heat, add the remaining butter and, when it starts foaming, add the onions. Cook for 10 mins until softened, then stir through the flour and cook for another 2 mins. Remove from the heat and slowly whisk in the chicken stock. Return to the hob, bring to the boil and cook for 5 mins. Stir through the tarragon, mustard and cream, followed by the chicken and pancetta, and cook for another 5 mins until the sauce is thickened.
• Heat the grill to high. Heat the mashed potato following pack instructions, then spoon on top of the chicken filling in the casserole dish. Smooth and swirl the potato over right to the edges, drizzle with a little olive oil and put under the grill for 8-10 mins or until the top is golden and bubbling.

CHICKEN & BROCCOLI POTATO-TOPPED PIE

Steps:

• For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
• Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
• Heat oven to 180C/160C fan/gas 4. Cook the potatoes in boiling water for 10 mins, then drain and cool a little before slicing thickly.
• Meanwhile, cook the broccoli until tender, then drain. Heat the chicken base with the stock in a pan until it is just beginning to bubble, then stir in the tarragon (if using) and the mustard. Fold in the broccoli and peas. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. Bake for 30-35 mins or until golden.

POTATO-TOPPED CHICKEN CASSEROLE

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened., Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture., Bake, uncovered, 15-20 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.

TARRAGON-CRUSTED CHICKEN

Steps:

• In a shallow bowl, combine the first seven ingredients. In another bowl, combine lemon juice and oil. Dip chicken in lemon juice mixture, then crumb mixture., In a small skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°.

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.