4 tbsp lactose free cream
2 tbsp grainy mustard
1 tbsp garlic infused oil
150ml chicken stock
8 chicken thighs
500g baby potatoes
200g green beans
2 tbsp clear maple syrup
½ small bunch tarragon, roughly chopped
Serves - 2
Heat oven to 200C/180C fan/gas 6. Mix together the lactose free cream, mustard, garlic infused oil and stock with some seasoning.
Arrange the chicken in a roasting tray just large enough for the chicken and vegetables.
Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with maple syrup.
Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving
Recipe adapted from: Good Food