Name: Tarragon chicken with leek and potatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 sprigs fresh tarragon; 2 cup water; 500 gram baby new potatoes, halved; 2 (400g) leeks, chopped coarsely; 4 chicken breast fillets; 175 gram broccolini; 1 tablespoon olive oil; 1 tablespoon fresh tarragon leaves

Ingredients

3 sprigs fresh tarragon

2 cup water

500 gram baby new potatoes, halved

2 (400g) leeks, chopped coarsely

4 chicken breast fillets

175 gram broccolini

1 tablespoon olive oil

1 tablespoon fresh tarragon leaves

Method

1.Pour 2 cups water into a 2.5-litre (10-cup) rice cooker and insert steamer basket. Layer tarragon sprigs, potato, leek and chicken in basket and season. Secure lid and cook 20 minutes.

2.Add broccolini to cooker; secure lid. Cook about 5 minutes or until chicken is cooked and vegetables are tender.

3.Discard tarragon sprigs. Serve chicken and vegetables drizzled with oil and sprinkle with tarragon leaves.

Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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