Chicken in creamy tarragon sauce
Either use leftover chicken (enough for 2 or 4 etc) OR
4 chicken breasts, skin on
1 red onion, sliced
2 garlic cloves
200g button mushrooms
200ml chicken stock - made with powder or the real stuff
150ml double cream
3 sprigs tarragon, chopped
If using chicken breasts, dust with seasoned flour. Heat 3 tbsps of oil, add the chicken and cook on each side for approx 4/5 minutes until golden brown. Remove and keep warm.
Fry sliced onion, garlic and mushrooms until soft but not browned.
Turn the heat down and add the stock. Simmer until reduced by half.
Add the tarragon, 150ml of double cream and salt and pepper. At this point add the chicken breasts or the leftover chicken bits.
Simmer for 5 or 10 minutes. Serve with roast potatoes and vegetables or spiced couscous.
September 2009