Chicken with Mush­rooms and Tar­ragon

Dish - Everyday Dish - - Mains -

Chicken thighs are packed with flavour and pair beau­ti­fully with mush­rooms, tar­ragon and sour cream to make a quick, de­li­cious braise. Serve with cooked rice, pasta, mashed pota­toes or slices of grilled sour­dough bread and a salad.

Heat the oil and but­ter in a large sauté pan. Slice the chicken into 1cm wide strips and sea­son well. Cook in two batches over a high heat un­til lightly golden. Re­move with a slot­ted spoon and set aside. Don’t wash the pan.

Add the onion to the pan with a pinch of salt and cook for 4 min­utes, adding a good splash of wa­ter if needed. Add the mush­rooms and cook, stir­ring un­til they start to soften.

Add the gar­lic, tar­ragon, Worces­ter­shire sauce and the stock and bring to the boil. Add the chicken, along with any juices, and sim­mer for a few min­utes to re­duce a lit­tle.

Stir the sour cream and corn­flour to­gether and add to the pan. Sim­mer for 2 min­utes then stir in the pars­ley. Serves 4

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