Weekly Meal Planning part 2 - Chicken Tarragon

I chose  Tarragon Chicken Thighs from the Weightwatchers' Members Favourites cookbook  because it sounded delicious and easy.   In the introduction, the author of this recipe says every time she makes it, her family are full of compliments!

It turned out to be tasty, but I felt like something was missing and wondered how her family could love this recipe so much.......it was about 2 days later when I realised I forgot to add the creme fraiche at the last step.  No wonder it was a bit blah!  We will definitely try this one again!

Just the recipe with no photos follows at the end.





Tarragon Chicken Thighs                                  Serves 4 at 9pp per serving   (34 pp per recipe)
10 minutes preparation, 2 hours cooking

600g (1lb 5 oz) skinless boneless chicken thighs  *
1 tablespoon roughly chopped fresh tarragon or 2 teaspoons dried tarragon
850 ml (1 1/2 pints) (3 cups) chicken stock
2 large leeks, chopped roughly
3 tablespoons reduced fat creme fraiche (you could substitute sour cream or plain yogurt if necessary)
freshly ground black pepper



*You will see that my ingredients are not what is listed!  In addition to halving the recipe, I also used chicken breasts.  If using chicken breasts the values are 5 pp per serving!

1.  Preheat oven to Gas Mark 4/180C/or 160C if using a fan oven/350F.

2.  Place the chicken in a large ovenproof dish with a tight fitting lid, add the tarragon to the stock and pour over the chicken.  Season with black pepper.

3.  Scatter the leeks over the top of the chicken.  cover and cook for 2 hours.

4.  When cooked, stir in the creme fraiche and serve.  Be sure not to forget this important step like I did!

* if using chicken breasts - it would need 4 x 150 g (5 1/2 oz) skinless boneless chicken breasts.  

"Ask not what you can do for your country.  Ask what's for lunch."  Orson Welles

Tarragon Chicken Thighs                                  Serves 4 at 9pp per serving   (34 pp per recipe)
10 minutes preparation, 2 hours cooking

600g (1lb 5 oz) skinless boneless chicken thighs  *
1 tablespoon roughly chopped fresh tarragon or 2 teaspoons dried tarragon
850 ml (1 1/2 pints) (3 cups) chicken stock
2 large leeks, chopped roughly
3 tablespoons reduced fat creme fraiche (you could substitute sour cream or plain yogurt if necessary)
freshly ground black pepper



*You will see that my ingredients are not what is listed!  In addition to halving the recipe, I also used chicken breasts.  If using chicken breasts the values are 5 pp per serving!

1.  Preheat oven to Gas Mark 4/180C/or 160C if using a fan oven/350F.

2.  Place the chicken in a large ovenproof dish with a tight fitting lid, add the tarragon to the stock and pour over the chicken.  Season with black pepper.

3.  Scatter the leeks over the top of the chicken.  cover and cook for 2 hours.

4.  When cooked, stir in the creme fraiche and serve.

* if using chicken breasts - it would need 4 x 150 g (5 1/2 oz) skinless boneless chicken breasts.