Recipes
Recipes

Slow-cooker chicken and tarragon casserole

Crème fraîche brings a lovely creaminess to this herby hotpot of chicken fillets and tender veg

Crème fraîche brings a lovely creaminess to this herby hotpot of chicken fillets and tender veg

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(97 votes)
Cooking Time

Cook: 15 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £2.00 per serving

Nutritional Information

Each 394g serving contains

Energy
1418kj
339kcal
17%
Fat
8.7g
Med
12%
Saturates
3.9g
Med
20%
Sugars
5.1g
Med
6%
Salt
0.43g
Med
7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
360kj/86kcal

Ingredients

600g Butcher’s Selection British Chicken Boneless Thigh Fillets

1 clove garlic, crushed

4 shallots, peeled and halved

150g Chantenay carrots, halved if large

220g tin cannellini beans, drained and rinsed

1tsp dried tarragon

300ml white wine or chicken stock

1tsp cornflour

180g Grower’s Selection Trimmed Fine Beans

Method

1
Put the chicken fillets in the slow cooker, add the crushed garlic and season with freshly ground black pepper. Scatter over the shallots, carrots, cannellini beans and dried tarragon.
2
Pour over the white wine or chicken stock, cover and cook on high for 4-5 hrs.
3
After at least 4 hrs, mix the cornflour to a paste with 1tsp cold water. Add to the slow cooker with the fine beans and stir well. Replace the lid and cook for a further 1 hr.
4
Before serving, pour the crème fraîche over the chicken, stir through the sauce and sprinkle with the chopped parsley.