Saturday, 15 March 2014

Chicken in Tarragon sauce

Yesterday I treated myself to a new Sauté pan, and I knew instantly what the first thing I would cook in it would be. Chicken in tarragon sauce has been a favourite here for a few years now. It's a really easy one pan meal, and is ready within 30 minutes. So perfect for a midweek meal in a hurry!

                           

It's hard for me to put precise quantities down as I have been making it for so long now I don't tend to measure. So these are rough measurements, but it is pretty easy to gauge for yourself. 

This recipe serves a family of 4

Ingredients:


2 large chicken breasts chopped into small bite sized pieces 
2 cups of diced mixed veg (I use frozen)
300g new potatoes, washed and cut into small bite sized pieces
1 chicken stock pot (or stock cube) mixed with 500ml of boiling water
3-4 tablespoons creame fraiche
1-2 teaspoons dried tarragon

Method:

Put a small amount of oil in a large pan on a medium heat, add the chicken and cook until lightly browned all over. 

                           

Next add the potatoes and cook for a minute. Then add the veg and pour in the stock. Mix well, place the lid onto the pan and boil gently until the stock has halved in volume, this takes around 20 minutes. 

                           

Then lower the heat, add the creme fraiche and stir.

                           

                           

Cook for another minute until the sauce has heated through. Lastly, add the Tarragon to taste and serve! 

What I love about this recipe is how versatile it is, you could use whatever vegetables you had lying around, you could use the same base to make a different sauce, maybe a sage sauce with some pork? 

So, what do you think, would your family like to be served this quick and easy meal at dinner time?



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