Creamy TARRAGON CHICKEN

A tarragon chicken recipe adapted from “The Quiet Kitchen”. This remarkable thoughtful and resourceful collection of easy food for one or more, is full of “I-can-do that” inspiration. The Dutch pot is an excellent choice for cooking and serving…..although I prefer to fry the chicken thighs separately in a pan first.

WE NEED: Chicken thighs (one per person); 200ml cream; shallots 2-3; Olive oil for cooking. Salt & pepper.

SAUCE for six people: Prep 2 large teaspoons  mustard, one of each of the grain & smooth, with a great dash of good olive oil to mix. Two squeezes of lemon and two teaspoons of dry (recipe say fresh…I found the dry had more taste) together with 2 teaspoons of dry tarragon.

NOW WE’RE COOKING: the chicken thighs in oive oil in a frying pan. Then the chopped onions slowly in olive oil. in the dutch oven until they are translucent. AlternativeLy add a finely chopped leak and cook slowly.. Add the Sauce mix (mustard/wine/tarragon/lemon to the onions in the dutch oven and cook 2 minutes. Add 200ml cream and mix. Add the and chicken  pieces. and cook 10 minutes. After 10 minutes remove the chicken and reduce the cream to thick sauce. Replace the chicken legs andf serve.

Reheats well the next day. So a dish to prepare ahead. Chicken must go in the frig overnight.