This is a healthier version of a fancy schmantzy tarragon chicken recipe that I’ll write about another day. The chicken here is dry-fried, to keep the calories down, and there’s no alcohol added – because Jim’s not really a fan of booze in food.


  • 2 free-range chicken portions
  • 1 large onion
  • 250g punnet of brown mushrooms
  • tarragon
  • 500ml chicken stock
  • 3-4 tbsp low-fat creme fraiche (optional)
  • new potatoes (optional)
  • runner beans, kale or cabbage (optional)

Dry fry the chicken and onions in a non-stick pan. Add the mushrooms, tarragon and chicken stock.

If including the potatoes, par boil for ten minutes or so and add to the pan with the stock.

Put in the oven at 200C for thirty minutes. The greens can be added to the pan for the last five or ten minutes.

Stir in the creme fraiche and serve.

(Note: if you add creme fraiche then you can’t freeze this dish)