Chicken Tarragon
Chicken Tarragon

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Chicken Tarragon cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Tarragon dishes that you just make.

Alright, don’t linger, let’s course of action this chicken tarragon menu with 13 components which are definitely easy to find, and we have to process them at the very least through 15 tips. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements Chicken Tarragon:
  1. Provide 500 g for chicken mini fillets
  2. Prepare 1 onion
  3. Get 4 for garlic cloves
  4. You need 300 g - new or baby potatoes
  5. Require 300 g chantenay carrots
  6. Give 300 g - asparagus
  7. Prepare 100 ml of white wine
  8. Need 15 g fresh tarragon or 3 tsp of dried tarragon
  9. You need 3 tbsp - double cream or soya cream
  10. Make ready 1 knob of butter or oil based lactose free spread
  11. You need 1 - vegetable stock cube
  12. Take 1 tbsp - olive oil
  13. Make ready Salt and pepper
Chicken Tarragon step by step:
  1. Dice onions and garlic.
  2. Wash and slice potatoes roughly 1cm thick.
  3. Scrub carrots. Chop top end off and slice in half.
  4. Trim ends off asparagus, then cut in half.
  5. Season the chicken.
  6. Add olive oil and melt butter in a large pan.
  7. Add onions, garlic and chicken.
  8. Wait till chicken is cooked. In the meantime make up 500ml of stock.
  9. When the chicken is cooked, add the wine. Let it bubble for a few seconds.
  10. Then add the stock, carrots, potatos and 3 tarragon sprigs.
  11. Cover and leave for about 15 minutes.
  12. When the potatos are mostly cooked. Add the asparagus and cook for a further 5 minutes.
  13. When the asparagus is nearly tender add the cream, additional seasoning and chopped tarragon to taste.
  14. When all the vegetables are cooked. Turn off the heat.
  15. Serve.

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