Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Normandy-style chicken with apple and prunes
A gentle chicken braise with apple, prunes and thyme.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the chicken cooks through in 12 to 15 minutes
- Photograph the finished plate
- Time
- About 35 min
- estimated
- Serves
- 2
- see below
- Energy
- 405 kcal
- per serving
- Protein
- 38 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains milk. Check the labels on packaged ingredients:
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
Cooking steps
Boil the potatoes for 15 to 20 minutes, until tender, then drain.
Meanwhile, warm the oil in a wide pan over medium heat and cook the onion for 5 minutes, until soft.
Add the chicken, apple, prunes, thyme and stock. Bring to a gentle simmer, cover and cook for 12 to 15 minutes, until the chicken is cooked through.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Take the pan off the heat and wait until it stops bubbling, then stir in the yoghurt. Serve with the potatoes.
The useful detail
Add the apple in thick slices so some texture remains. Cut thin, it dissolves into the sauce within minutes, which tastes good but leaves nothing to bite.
Make it work for you
One serving is 140 g of chicken (raw weight) with sauce and 125 g of potatoes. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Pear instead of apple
Softer and sweeter; add it a few minutes later.
Per serving: about 5 kcal more, about the same protein, about the same fat.
Dried apricots instead of prunes
Brighter and sharper.
Per serving: about the same energy, about the same protein, about the same fat.
Allergens: Most dried apricots carry sulphites.
2% Greek yoghurt
Thicker, and it holds together better in the sauce.
Per serving: about 5 kcal more, about 2 g more protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A braise where the sweetness is fruit and the creaminess is yoghurt stirred in off the heat, rather than cream reduced in the pan.
| Energy | 405 kcal |
|---|---|
| Protein | 38 g |
| Fat | 7 g |
| of which saturates | 2 g |
| Carbohydrate | 48 g |
| of which sugars | 19 g |
| Fibre | 6 g |
| Sodium | 490 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| potatoes | 250 g | FDC 170026Potatoes, flesh and skin, raw | 193 kcal | 5.1 g |
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| onion | 60 g | FDC 170000Onions, raw | 24 kcal | 0.7 g |
| chicken breast | 280 g | FDC 171077Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw | 336 kcal | 63.0 g |
| apples | 150 g | FDC 171688Apples, raw, with skin (Includes foods for USDA's Food Distribution Program) | 78 kcal | 0.4 g |
| prunes | 30 g | FDC 168162Plums, dried (prunes), uncooked | 72 kcal | 0.7 g |
| dried thyme | ½ tsp | Not calculatedHalf a teaspoon of dried thyme weighs well under a gram, which is under 2 kcal at the energy density of any dried herb. | · | · |
| chicken stock | 210 g | FDC 174536Soup, chicken broth, ready-to-serve | 13 kcal | 1.3 g |
| plain yoghurt | 80 g | FDC 170886Yogurt, plain, low fat | 50 kcal | 4.2 g |
| Whole recipe | Divided by 2 | 806 kcal | 75.4 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 2 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The yoghurt may separate on reheating; stir it back together.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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