Chicken and tarragon, and cream and mushrooms, are two of those classic combinations where the flavours get along so well you know it is a natural match. Combine all four and the result is utterly delicious. This makes a lovely supper dish, especially if you’re entertaining; simply serve with rice and either green beans or a fresh green salad.
- 2tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- 300g closed cup white mushrooms, wiped, trimmed and sliced
- 6 boneless, skinless chicken breast fillets, cubed
- 150ml white wine
- 150ml chicken stock
- 300ml double cream
- Salt and freshly ground black pepper, to taste
- 3tbsp freshly chopped tarragon plus extra to garnish
Heat the oil in a large heavy base pan (or flameproof casserole) and cook the onions, garlic and mushrooms for 5 minutes, or until softened, stirring often. Remove from the pan with a slotted spoon and set aside.
Add the cubed chicken breasts to the pan, with a splash more oil if necessary, and cook for about 10 minutes, stirring frequently.
Tip the onion mix back into the pan with the wine and stock. Bring to the boil, reduce the heat and simmer for 10-15 minutes or until reduced. Add the cream and seasoning, stir well, and simmer for a further 5-10 minutes or until the chicken is cooked through and the creamy sauce is thickened and reduced, stirring every now and then.
Season to taste with salt and freshly ground black pepper and stir in the tarragon.
Serve on a bed of plain boiled brown rice with steamed green beans.