Tarragon is one of my favourite herbs & it is delicious with chicken. This dish is decadently creamy but it is a special occasion!
Serves 4 Approx 86p per person
Prep time 10 minutes Cooking time 30 minutes
4 boneless, skinless chicken thighs, chopped
1 onion, chopped
2 garlic cloves, crushed
250g chestnut mushrooms, sliced
300ml chicken stock
60ml double cream
1 tbsp cornflour
1 ½ tsp dried tarragon
salt & pepper
Place a large frying pan over a medium heat & add 1 tbsp oil. Brown the chicken all over then set aside.
Add a little more oil to the pan & cook the onion for 3 minutes then add the mushrooms & garlic. When the mushrooms are starting to colour
sprinkle over the tarragon & cook for another 2 minutes.
Add the cornflour & stir well. Gradually pour in the stock a bit at a time stirring constantly. When all the stock is in season with salt & pepper
& return the chicken to the pan.
Allow to simmer for about 10-15 minutes to make sure the chicken is cooked through.
Add the double cream, stir & check the seasoning then simmer for another 5 minutes.
Serve with veg & potatoes or crusty bread.