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Chicken TarragonRecipe submitted by N PattisonMain Courses Preparation Time: 10 Mins Cooking Time: 30 Mins Serves: 4 Ingredients Mixture of chicken thighs & boneless chicken breasts (1.5 lbs) 1 tbsp olive oil 2 onions peeled & cut into wedges 1 garlic clove peeled and finely chopped 1oz of butter 2 tbsp brandy 1/4 pt chicken stock 1/4 punt creme fraiche 6 sprigs fresh tarragon pan fried baby carrots and courgettes (optional MethodSeason the chicken pieces with salt and freshly groung black pepper; set asideHeat the oil in a large frying pan and stir in the onions and garlic. cook for 5-8 mins until soft and just beginning to brown. Using a slotted spoon, remove the onions and garlic and set aside. Add the butter to the pan juices and when melted, add the chicken peices to the pan. Cook over a medium heat for 5 mins each side, until browned. Warm the brandy in a small pan or metal ladel and pout over the chicken. Using a long taper or match, set the alcohol alight to flambe the chicken. When the flames have disappeared, return the onions and garlic to the pan with the stock. Cover and simmer for 20 mins, turning the chicken occassionally until cooked. Stir in the creme fraiche and the fresh tarragon. Season with salt and freshly ground pepper to taste. Cook for a further 5 mins to heat the sauce through, then serve immediately, with the pan-fried carrots and courgettes, if liked. 
 Price: £19.00  Price: |