Creamy chicken with tarragon and crisp potatoes

Heat the vegetable oil in a frying pan, shallow-fry potato, in batches, until crisp and hot. Remove from pan with a slotted spoon and drain on absorbent paper.

Meanwhile, season the flour with salt and pepper. Toss the chicken in the flour, shake away excess flour. Heat the olive oil in a large frying pan over a high heat, add the chicken, smooth side down, and cook until browned underneath. Turn the chicken, sprinkle the chicken with the tarragon, cover the pan and cook until just cooked through.

Remove the chicken from the pan. Add wine and stock to the pan; boil, stirring, until reduced by half. Add cream and stir until well-combined and hot.

Boil, steam or microwave the whole beans until just tender; drain well.

Serve the chicken and sauce with the potatoes and beans.

Not suitable to freeze. Not suitable to microwave.

Photography by Alan Benson.