Creamy chicken, tarragon and potato bake

• unsalted butter↗60g g
• skinless, boneless chicken thighs↗6

  cut into bite‑size pieces

• smoked pancetta↗80g g

  cut into small cubes

• large onions2

  sliced

• plain flour↗40g g
• chicken stock↗500ml ml
• finely chopped tarragon3 tbsp tbsp
• wholegrain mustard↗2-3 tbsp tbsp
• heavy cream4 tbsp tbsp
• mashed potatoes2 x 450g packs fresh prepared

  2 × 450 g packs, fresh prepared

• olive oil↗drizzle of

  drizzle of

Step-by-step instructions

1. 1

   Melt 20 g of butter in an oven‑proof baking dish over medium heat. Season the chicken and add it to the dish together with the pancetta. Fry for 5 minutes until the pancetta is crisp and the chicken is browned and cooking through. Transfer to a bowl.

2. 2

   Reduce the heat, add the remaining butter and, when it starts to foam, add the onion. Cook for 10 minutes until softened, then stir in the flour and cook another 2 minutes. Remove from heat and slowly whisk in the chicken stock. Return to the stove, bring to a boil and simmer for 5 minutes. Add the chopped tarragon, mustard and cream, then the chicken and pancetta, and cook for another 5 minutes until the sauce thickens.

3. 3

   Preheat the grill to high temperature. Prepare the mashed potatoes according to the package instructions, then spoon them over the chicken filling in the baking dish. Smooth and spread the mash to the edges, drizzle a little olive oil and place under the grill for 8‑10 minutes until the top is golden and bubbling.