Creamy Tarragon Chicken
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
526
Fat
23.3g
Saturated Fat
8.2g
Carbs
10.3g
Sugars
3.3g
Protein
60.8g
Fibre
3.3g
Sodium
0.21g
Ingredients
1 tbsp olive oil
2 garlic cloves, crushed
1 tbsp fresh thyme, chopped
8 chicken thighs
Salt and black pepper
200 ml white wine
300 g mushrooms, sliced
100 ml double cream
280 g frozen peas
A small handful of fresh tarragon leaves, chopped
Roasted new potatoes
Method

 

  1. Heat the oil in a frying pan and cook the garlic and thyme for two mintes. Season the chicken with salt and pepper and cook, skin-side down, for five minutes until the skin is crisp.
  2. Flip the chicken over, pour in the wine and simmer for 15 minutes until the chicken is cooked through and the wine has almost evaporated. Remove the chicken to a plate.
  3. Add the mushrooms and cook for five mintues until browned. If the pan becomes dry, just add a bit more oil.
  4. Add the cream and simmer for three minutes until it reduces by half. Add the peas and chicken and warm through. Stir through the tarragon and serve with roasted new potatoes.