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Chicken with wild mushroom & tarragon sauce, hassleback potatoes, green beans & broccoli with garlic, lemon & chilli

Chicken with wild mushroom & tarragon sauce, hassleback potatoes, green beans & broccoli with garlic, lemon & chilli

A creamy chicken dish served with a deliciously crispy alternative to the traditional roast potato


  • 4 chicken breasts
  • Oil for frying
  • Salt and pepper

For the hassleback potatoes

  • 8 small to medium-sized waxy potatoes
  • 8 bay leaves, torn in half
  • 8 cloves of garlic, cut in half
  • Oil for roasting
  • Salt and pepper

For the sauce

  • 1 white onion, finely diced
  • 60g salted butter
  • 300ml white wine
  • 300ml chicken stock
  • 100g wild mushrooms
  • 100ml double cream
  • 1 tbsp fresh tarragon

 For the green beans & broccoli with garlic, lemon & chilli

  • 200g green beans, trimmed
  • 1 large head of broccoli, cut into florets
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 1 red chilli, finely sliced
  • Small knob of butter


  1. Preheat the oven to 200°C/180°C fan-assisted/gas mark 4. Drizzle a little oil over the chicken breasts and season with salt and pepper.
  2. Once the potatoes have been in the oven for about 30 minutes, heat a non-stick frying pan and cook the chicken breasts for about 3-4 minutes on each side or until browned.
  3. Transfer to an ovenproof dish or baking tray and place in the oven for 15 minutes, or until cooked.

For the hassleback potatoes

  1. Cut a small amount off the potatoes (horizontally) so they sit flat and won’t roll about. With a small sharp knife, carefully cut the potatoes ¾ of the way through and about ½cm apart.
  2. Drizzle all over with oil and season with salt and pepper. Slide two bits of bay leaves and sliced garlic into each potato and pop into the oven for about 45 minutes or until golden brown and cooked through.

For the tarragon sauce

  1. While the chicken is cooking, make the sauce. Using the same frying pan, add 1 tbsp of oil and cook the onions for about 6-8 mins, without colouring. Add a splash of water to the pan if needed.
  2. Add one-third of the butter to the pan, along with the mushrooms. Cook for 2 minutess.
  3. Add the wine and reduce by a third.
  4. Add the chicken stock and reduce by a third again.
  5. Once the sauce has been reduced, add the cream and bring to the boil. Season with salt and pepper. Remove from the heat and stir in the remaining butter and tarragon.

 For the green beans & broccoli

  1. Meanwhile, bring a large pan of salted water up to the boil.
  2. Throw in the beans and cook for 1 minute, add the broccoli and cook for a further 3 minutes.
  3. Drain, transfer back into the pan and mix through the garlic, lemon zest, sliced chilli and butter.

To serve

  1. Remove the potatoes and chicken from the oven, check the chicken is cooked through.
  2. Serve with the green beans and broccoli, and top with the wild mushroom and tarragon sauce.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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