Wednesday, 8 April 2015

Tarragon chicken with peas and rice

Tarragon chicken with peas and rice

Ingredients:

8 chicken thighs skins removed
300ml good quality chicken stock
250ml white wine
1 onion chopped and finely diced
2 cloves of garlic chopped
2 tsp of fresh tarragon/dried tarragon
Lemon juice to taste
Salt and pepper to season
1 packet of chestnut mushrooms roughly chopped
Enough rice for four people cooked according to packet instructions
1 cup of peas
 2 tbsp of plain flour
1 tbsp sunflower oil
Philadelphia cream cheese


Method:

1.  Preheat the oven to 160 (fan). Place the chicken thighs into a casserole dish and sprinkle over the mushrooms.

2. Meanwhile heat a frying pan with a little oil, over a medium heat. Add the onion and garlic and cook until transluscent. Turn down the heat,  and add the flour until it makes a sticky paste coating all the mixture. Add the wine and stock and stir frequently until the sauce thickens. Add the tarragon. Turn off the heat and place to one side.

3.  Add the sauce mixture to the chicken and mix thoroughly. Place lid on the casserole dish and cook for 1.5 hours.

4.  Cook the rice according to packet instructions and stir in the peas, salt and pepper and a dash of lemon juice. Mix well.

5. Serve immediately with a dollop of creme fraiche or philly cheese if desired.


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