Summer Chicken


Serves 4

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  • 1 small Chicken about 1kg
  • ½ bunch or 15g French tarragon
  • 2 tbspn wholegrain mustard
  • 1 tbspn Dijon mustard
  • 2 tbspn olive oil
  • 800g new potatoes
  • ½ unwaxed lemon
  • 500ml water or chicken stock
  • 250ml whipping cream
  • 1 cucumber
  • 1 bunch spring onions
  • Salt and pepper


Chop the tarragon roughly, then mix with the two mustards and spread the mixture over the chicken.

Fry the chicken thoroughly on all sides, in a casserole with olive oil, over a low heat.

Wash and scrub the potatoes well. Slice the lemon and add to the casserole with the water/stock. Cover and simmer for 30 minutes.

Add the cream, salt and pepper to taste, and more mustard if necessary. Simmer an additional 15 – 20 minutes, until the chicken is cooked.

Split the cucumber lengthwise and discard the seeds with a spoon. Cut into ½cm slices. Rinse the spring onions, and cut them into sticks of about 3cm. add the cucumber and spring onion to the casserole and let it simmer for about 5 minutes.

Serve in the casserole with bread or rice.