30 minute chicken & tarragon pasta
Tarragon and chicken are perfect partners in this sophisticated midweek supper treat
Chicken saltimbocca bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 750g small waxy potatoessuch as Ratte or Anya
- 2 tbsp olive oilor rapeseed oil
- 3 garlic cloves
- 150g mixed olives
- 50ml marsalaor white wine
- 6 slices prosciutto
- 6 boneless skin-on chicken thighs
- small bunch of sageleaves picked
- 250g green beans
Nutrition: Per serving
- kcal454
- fat19g
- saturates4g
- carbs40g
- sugars5g
- fibre8ghigh
- protein26g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Slice the potatoes lengthways to about the thickness of a £1 coin and tip into a large roasting tin. Add half the oil and the garlic cloves (unpeeled), then season and toss to coat. Spread to an even layer, then scatter with the olives and pour over the marsala along with 100ml water.
step 2
Tear the prosciutto strips in half. Open up the chicken thighs and season. Put a sage leaf on top of each piece, then wrap loosely with a strip of prosciutto. Lay the wrapped chicken on top of the potatoes, then cook in the oven for 35 mins.
step 3
Trim away the stem ends of the green beans, toss in the remaining oil and seasoning, then place in little bundles around the chicken, along with a few more sage leaves. Return the tin to the oven for 15-20 mins until the beans are tender, and the potatoes and chicken are cooked through and crisping at the edges.
