This meal is quick enough for a weeknight meal or fancy enough for a dinner party.
Ingredients
For the creamy tarragon chicken
- 4 large skinless, boneless chicken thighs
- Garlic salt and ground black pepper, to taste
- 1 tablespoon flour
- 1 tablespoon butter
- 1 tablespoon cooking oil
- ½ cup white wine
- 1 onion – finely diced
- 2 cloves garlic – crushed
- 1 tablespoon chopped fresh tarragon
- 200g mushrooms – sliced
- ¾ cup chicken stock
- 1 cup cream
- Salt and ground black pepper, to taste
- Fresh tarragon, to garnish
Method
For the creamy tarragon chicken
- Season the chicken with the garlic salt and pepper and sprinkle with the flour.
- Heat the butter and oil in a pan over a medium heat. Cook the chicken until nicely browned but not quite cooked through. Transfer to a plate and set aside.
- Add the wine to the pan and stir, using a wooden spoon to loosen any pan brownings.
- Add the onion and sauté over a low heat for about 3 minutes. Stir in the garlic, tarragon and mushrooms and cook for a further 3 minutes.
- Add the stock and cook for 3 minutes. Add the cream, salt and pepper and bring to a simmer. Simmer for 8 minutes.
- Return the chicken and any resting juices to the pan and simmer for another 5 minutes.
- Serve garnished with fresh tarragon.