Tarragon Chicken and Spring Vegetable Casserole

Tarragon Chicken and Spring Vegetable Casserole

The smell of a casserole gently cooking away in the kitchen takes me back to those days where I’d come home from school, absolutely starving, and open the door to wafts of goodness travelling throughout the house. It is, in my opinion, the quintessential family dish.

This take on a casserole is basically a concuction of the following factors: I like chicken; I had loads of vegetables in the fridge that really needed to be shown some love; I also had fresh tarragon; and what’s that? Greek yoghurt? Sold.

Oh, did I mention that everything is cooked in one pot? Imagine how easy washing up after dinner will be!


  • 4 chicken thighs, with skin
  • 8 new potatoes, with skins on and halved
  • 6-7 spring onions, roughly chopped
  • 2 large leeks, roughly chopped
  • 4 large savoy cabbage leaves, roughly chopped
  • 150g mange tout
  • 100g peas, fresh or frozen
  • 2 garlic cloves, finely chopped
  • Fresh tarragon, roughly chopped
  • 100ml dry white wine
  • 1 ½ pints vegetable stock
  • 2 tablespoons Greek yoghurt
  • Olive oil
  • Salt
  • Pepper


On a medium heat add some olive oil to a large casserole dish and cook the chicken until lightly browned. Remove the chicken and set aside. Add to the pan the onions, garlic and leeks and sauté until softened. Add the chicken back to the pan, followed by the wine which you will then need to cook down until reduced.

Next, add half the tarragon and season with a little salt and pepper. Add the vegetable stock to the pan and slip in your new potatoes. Bring to the boil, then reduce the heat and leave uncovered to gently cook for around 12 minutes, or until the potatoes are tender.

Add the cabbage, mange tout and peas, cover and cook gently for a few minutes until the cabbage has wilted. Finally, stir in the Greek yoghurt and season to taste. Garnish with your reserved tarragon and serve with a slice of crusty bread.

Serves 4.


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