Tarragon Chicken
Chicken breasts and colourful vegetables are cooked in a light tarragon-infused sauce. I use chicken mini fillets as they're quite cheap, are easy to cook and require no preparation, but you could use sliced boneless chicken breasts instead.
Ingredients
- 400 g boneless, skinless chicken breast mini fillets
- 20 g butter
- 1 tsp sunflower oil
- 1 small onion, finely chopped
- 1 garlic clove finely chopped
- 100 ml white wine
- 500 ml chicken stock (made with ½ chicken cube)
- 300 g new potatoes, such as Charlotte, cut into 1cm slices
- 300 g small carrots, such as Chantenay, scrubbed or peeled and halved lengthways
- small bunch (roughly 15g) of fresh tarragon
- 250 g slender asparagus spears, trimmed and halved
- 3 tbsp double cream
- flaked sea salt
- ground black pepper
Instructions
- Season the chicken fillets all over with a little flaked sea salt and plenty of freshly ground black pepper. Melt the butter with the oil in a large, shallow flameproof casserole or non-stick saute pan and fry the chicken fillets for 2-3 minutes on each side over a medium-high heat until golden brown and cooked through. Transfer to a plate and set aside.
- Add the onion and garlic to the pan and cook for 2-3 minutes, stirring frequently until the onion is softened and beginning to colour. (Take care not to let the garlic burn or it will taste bitter.) Pour the wine into the pan and let it bubble furiously for a few seconds, then stir in the stock, potatoes, carrots and 2 tarragon sprigs. Cover the pan loosely and simmer gently for 15 minutes, or until the potatoes are just cooked.
- Increase the heat and add the asparagus to the pan. Bring the cooking liquor to the boil and cook the asparagus for about 5 minutes or until almost tender. While the asparagus is cooking, strip the leaves from the remaining tarragon sprigs and chop them roughly.
- Stir the cream and chopped tarragon into the sauce and simmer for a further 2 minutes, stirring occasionally. Return the chicken to the pan and heat through for 1-2 minutes or until completely hot throughout. Season to taste and serve immediately.
