One-pot tarragon chicken
Dean Edwards starts off our week with his tasty chicken dish made with white wine, garlic, cream and tarragon - delicious!
(Serves 4)
Ingredients:
4 chicken breasts, sliced thinlyOil, for frying1 onion, sliced4 cloves garlic, crushedFew sprigs fresh thyme80ml white wine200ml chicken stock150g frozen peas, defrosted50ml double creamJuice ½ lemonSalt and pepperSmall handful fresh tarragon800g Jersey Royal potatoes30g unsalted butter1 tbsp olive oil1 tbsp fresh thyme, chopped
Method:
Cook the chicken in a splash of oil over a high heat for 3-4 minutes then reduce to a medium heat and add onions, garlic and thyme and cook for a couple more minutes
Pour in the wine and reduce by half, then pour in the stock and cover with a lid cook for a further 10 minutes
To finish toss in the peas and heat through before pouring in the cream. Squeeze in the lemon juice and season. Finally stir through the tarragon.
Par-boil the potatoes in a large pan of boiling salted water for 7-8 minutes, drain then halve lengthways. Add to a frying pan with the butter, oil and thyme then sauté until golden brown, just before serving season to taste with salt and pepper. Serve the potatoes with the tarragon chicken.