Spring Vegetables & Chicken

Spring Vegetables & Chicken

with a pinch of Tarragon

This light, vibrant, spring vegetable and slow cooked chicken dish is packed with a rainbow of different coloured vegetables; including creamy leeks, and sweet, nutty butternut squash.

Tip: Delicious served with broccoli, with cooked brown rice or even with fresh pasta stirred through.

Serves: 8 portions or 2 adult portions and a baby potion
  • 8_portions
  • ready-in
  • suitable_for

Element Break


  • 400ml homemade or low salt vegetable stock (or just hot water if you don’t have the low salt stock)
  • Glug of olive oil
  • Pinch of dried marjoram
  • 1 strand of fresh tarragon chopped or ½ tsp dried tarragon
  • 1 garlic clove peeled and crushed
  • 1 carrot, peeled and roughly chopped
  • 1 medium onion peeled and finely chopped
  • 200g butternut squash, peeled, de-seeded and roughly chopped
  • 1 parsnip, peeled and roughly chopped
  • 2 skinless, boneless chicken thighs or chicken breasts


  1. Preheat the oven to 180 C/350 F/Gas mark 4.
  2. Heat a lug of oil in a large casserole pan on a medium heat, then add the onion and leek and fry for five minutes until starting to go soft. Add the crushed garlic and the marjoram and stir, frying for a few more minutes.
  3. While the onions are cooking peel and roughly chop the carrots, parsnip and butternut squash. Add these, and the chicken to the casserole pan and stir for a few minutes.
  4. Add the hot water or vegetable stock and tarrogan, bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew. Cover with a lid and pop in the oven for 1 hour, or until the chicken is super-tender.