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Ingredients

  • 4 tbsp creme fraiche
  • 2 tbsp grainy mustard
  • 2 garlic cloves crushed
  • 150ml/1/2pt stock
  • 8 skin on chicken drumsticks & thighs
  • 500g/1lb2oz baby potatoes
  • 200g/7oz green beans
  • 2tbsp clear honey
  • 1/2 small bunch tarragon roughly chopped

Method

  • STEP 1
    Heat oven to 200C/180C fan/gas 6
  • STEP 2
    Mix together the creme fraiche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin side up, in a roasting tray just large enough for the chicken and vegetables
  • STEP 3
    Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 minutes until the chicken is cooked through and the potatoes are tender. Scatter over the tarragon before serving
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