Chicken, Lemon & Tarragon Stew with Garlic & Parsley Crumbs

At the end of a long winters day, a bowl of this wholesome creamy stew is the perfect way to unwind.  The combination of chicken, lemon and tarragon, is a marriage made in heaven – you’ll find that this quick, easy and delicious recipe will quickly become a family favourite.

Prep Time: 15 min

Cook time: 30 min

Serves: 4


40g butter
dash olive oil
2 onions, chopped
2 potatoes, diced
200g chicken meat, skin & boneless, diced
1 tbsp tarragon, dried
50g flour
1 ltr 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.

Crumb: 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.