Tarragon Chicken with Chips and Broccoli Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Pat chips dry with paper towels, place on prepared tray in a single layer, drizzle with oil and season. Bake (on second highest rack) for about 15 minutes, until tender. Turn oven to high grill. Grill chips for about 10 minutes, until golden and crispy. Turn once during grill time to ensure even cooking.
3. Shred cabbage until you have about 3 cups worth and thinly slice spring onions (if using). Set both aside in a large bowl. Place broccoli in a medium, heat-proof bowl with a pinch of salt and cover with boiling water. Leave for about 5 minutes, until bright green and tender. Drain well.
4. While broccoli cooks, heat a drizzle of oil in a large fry-pan on medium-high heat. Pat chicken dry and toss in a medium bowl with tarragon spice mix and a drizzle of olive oil. Season with salt and pepper. Cook chicken, in two batches, for about 2 minutes each side, until just cooked through.
5. Return all chicken to pan and add wine/stock. Cook until liquid is almost evaporated, 1–2 minutes. Remove pan from heat and fold through sour cream until combined. Season to taste with salt and pepper.
6. While chicken cooks, dice tomato 1cm. Add tomato, cooked broccoli and honey mustard dressing to bowl with cabbage and toss to combine. Season to taste with salt and pepper. Set aside.
7. TO SERVE, divide tarragon chicken and potato chips between plates and serve broccoli salad on the side.