Chicken hotpot

  • serves 2
  • Easy

This easy one-pot chicken dish is rich with wine, tarragon and creme fraiche. It makes a light but indulgent supper for two but is easily doubled or trebled if you have more people coming. Serve with green beans and crusty bread.



  • butter
  • leek 1, halved lengthways and sliced
  • garlic 1 clove, crushed
  • new potatoes 250g halved or quartered
  • skinless boneless chicken thigh fillets 4, all fat removed and cut into chunks
  • white wine a glass
  • chicken stock 300ml
  • tarragon leaves from a small bunch
  • half-fat crème fraîche 2 tbsp
  • green beans 100g, blanched to serve (optional)
  • crusty brown bread  to serve (optional)


  • Step 1

    Heat a knob of butter in a shallow pan. Add the leeks and garlic and cook until softened.

  • Step 2

    Add the new potatoes, chicken, wine and chicken stock, cover and simmer for about 30 minutes until the potatoes and chicken are cooked. Season and stir in the tarragon and crème fraîche. Serve with green beans and crusty bread if you like.

Nutritional Information

  • Kcals 416
  • Carbs 27.6g
  • Protein 45.3g
  • Fat 12g
  • Salt 1.27g
  • Saturates 5.2g
  • Fibre 3g