Chicken and Tarragon Hotpot

CHICKEN & TARRAGON HOTPOT

10 thumbs up for this meal - the tarragon gives it a really lovely flavour!

Cooks in two hours on the stove, or perfect for popping into the slow cooker for an instant meal at dinner time.

FREE on Extra Easy



2 onions, cut into quarters
2 carrots, cut into medium sized pieces
1 head of garlic, crushed or pressed
7 oz beans (green or yellow), cut in half
Frylight
8 Chicken thighs with skin and bones removed
1 lb potatoes, cut in rough chunks
1 /12 pt chicken stock
4-5 sprigs of tarragon
salt & pepper

REGULAR METHOD:
1.  Preheat oven to 180C or 350F and spray a large flame-proof casserole dish with fry light.  On hob (burners), cook pieces of chicken until lightly browned on all sides, then add onions, carrots, garlic, potatoes, stock, tarragon, salt and pepper.  Cover and bring to a boil.

2.  Transfer casserole dish to the oven and cook for 1 1/2 hours.  Add beans and cook another 10 minutes.


SLOW COOKER METHOD:
1.  Spray non-stick fry pan with fry light, and brown chicken pieces.

2.  Transfer chicken to slow cooker, and add remaining ingredients.  Cook on low for 7 hours, or hight for 4 hours.