Serves: 4
Ready in: 30 minutes
Price per serving: £1.00

Calories (per serving): 390
Carbs: 2g
Fat: 27g 
Saturated Fat: 15g

INGREDIENTS:
2tbsp sunflower oil
605g pack British chicken thigh fillets
150ml chicken stock made with 1/2 stock cube
200ml crème fraîche
1tbsp coarse grain mustard
1/2 x 20g pack fresh tarragon
Rice, beans and mangetout to serve

1. Heat the oil in a non-stick frying pan and cook the chicken until golden on all sides.
2. Transfer the meat to a saucepan and add the stock. Season and cover, then allow to simmer for 10 minutes. Add the crème fraîche, mustard and tarragon. Continue simmering, uncovered, for another 10 minutes until cooked through. Serve with rice and vegetables.