Baked turkey fillet with new potatoes and tarragon

Ingredients:

• 2 turkey fillets, 700g each.
• 1 kg small new potatoes, cut into 4 pieces (cut large tubers into 5 cm pieces)
• 1 tbsp. l. olive oil
• 2 shallots, chopped
• 1 cup dry white wine
• 1 cup lightly salted chicken broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons chopped fresh tarragon leaves
• 4 tbsp. l. store-bought peach, cranberry, or mango chutney

Preparation:

1. Preheat oven to 200°C.
2. Pour olive oil into a large baking dish. Season the turkey breasts with salt and black pepper and place them in the baking dish. Arrange the potatoes around the turkey and turn to coat with oil. Season the potatoes with salt and pepper. Sprinkle the potatoes with shallots.
3. In a small bowl, combine the wine, broth, vinegar, and tarragon. Pour the mixture over the turkey.
4. Roast the turkey and potatoes for 40 minutes, or until a meat thermometer registers 160°F (71°C). Let the turkey rest for 10 minutes, then slice across the grain into 1/2-inch-thick slices. Serve half the turkey with potatoes and spinach, basting with the pan juices. Set the remaining turkey and potatoes aside for another time.