Chicken, Lemon & Tarragon with Garlic & Parsley Crumb

Let’s head into the spice drawer and create this beautiful chicken dish. Serve with boiled rice, garlic mash or cous cous.
*(for vegetarians/vegans swap out ingredients for chickpeas & vegetable stock instead)



  • 40g butter
  • dash olive oil
  • 2 onions, chopped
  • 2 potatoes, diced
  • 200g chicken meat, skin & boneless, diced
  • 1 tbsp tarragon, dried
  • 50g flour
  • 1 litre chicken stock
  • 1 lemon, zest and juice
  • 4 tbsp soy sauce
  • 400g baby sweetcorn
  • 150ml cream
  • salt and freshly ground black pepper
  • Garlic & Parsley Crumbs:
  • 4 slices of stale bread
  • 20g butter
  • 1 clove garlic, crushed
  • handful fresh parsley, finely chopped


Melt the butter and oil in a large saucepan, add the onions and gently cook for about 10 mins.
Add the potatoes and cook for a further 2 – 3 minutes.
Toss in the chicken and tarragon, cook in the onion mixture for 5 minutes.
Stir in the flour, gently cook for a further minute or so.
Gently pour in the stock, stir well (from the bottom of the pan) add the zest, juice and sauce.
Sprinkle in the sweetcorn.
Stir, cover and simmer until the chicken is cooked through.
Remove from heat allow to cool for a minute (this prevents the cream from curdling).
Stir through the cream.  Taste and season with salt and freshly ground black pepper.

Pulse the stale bread in a processor or rip to shreds until you have breadcrumbs.
Melt the butter in a large frying pan, add the crushed garlic and gently cook for a minute or so.
Increase the heat and sprinkle in the breadcrumbs.  Cook until golden and crispy.
Season with salt and freshly ground black pepper.
Sprinkle in the parsley, just before serving.
Serve the stew garnished with a handful of the crumb.