Speedy Mustard & Tarragon Chicken

Boil a kettle

Cut the potatoes (skins on) lengthways into wedges

Add them to a pot (with a matching lid) of boiled water with a pinch of salt over a high heat

Cook uncovered for 7-9 min or until fork-tender, then drain, return them to the pot and cover to keep warm until serving

Meanwhile, peel and quarter the shallots

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of olive oil over a medium heat

Once hot, add the shallots with a pinch of salt and cook for 3 min or until starting to brown

Meanwhile, peel and finely chop (or grate) the garlic

Add the diced chicken to a bowl with 1 tbsp [2 tbsp] flour and mix to coat thoroughly

Dissolve the stock cube[s] in 200ml [350ml] boiled water

Add the floured chicken and garlic to the shallots and cook for 3 min or until starting to brown

Meanwhile, chop the tarragon finely, including the stalks

Add the stock and half the tarragon to the pan

Reduce the heat to medium-low, cover with a lid and cook for a further 5 min or until the chicken is cooked through

Stir the wholegrain mustard and half [all] the crème fraîche into the cooked chicken and cook for a further min until just warmed through

Once warmed, remove from the heat and stir in the remaining tarragon

Taste for seasoning, adding salt and pepper if needed