1. Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
2. Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
3. Stir the creme fraiche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
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|Serving Size: 1 Serving (541g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 61 (14%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 144.2mg||44 %|
|Sodium 294.6mg||10 %|
|Potassium 1265.5mg||33 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 30.2g|
|Protein 60.5g||86 %|
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Calories per serving: 449
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