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  • Better Homes and Gardens Australia

    COOKING WITH KAREN

    Jul 24, 2019 4 minutes
    “Spice it up this winter with a curry you won’t forget in a hurry!”

    CHICKEN WITH POTATOES AND TARRAGON

    Preparation time 20 mins

    Cooking time 1 hour

    Serves 4

    Extra virgin olive oil, for frying
    150g piece speck or pancetta, cut into fat batons
    8 chicken thigh chops, skin on
    Sea-salt flakes and freshly ground black pepper, to season
    8 small eschalots, peeled and cut in half
    6 cloves garlic, skin on, smashed
    3 large Dutch cream potatoes,
    peeled and cut in 2cm rounds
    100ml sherry vinegar
    500ml quality chicken stock
    6 thyme sprigs
    2 tarragon sprigs
    2 fresh bay leaves
    Leafy green salad, to serve

    STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Put a wide, heavy-based ovenproof

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