Tarragon chicken

Tarragon, white wine and chicken are a timeless combination. This dish makes use of all 3 for a tasty summery supper dish.

Elements

one tsp olive oil
four essential Waitrose British Chicken Legs, skin removed
400g pack shallots, peeled
four garlic cloves, halved
300ml dry white wine
300ml chicken stock
two tsp wholegrain mustard
two tbsp chopped tarragon plus a few leaves to garnish
2 tbsp essential Waitrose Half Body fat British Creme Fraiche
200g extended grain rice and 200g sugar snap peas, cooked to serve

1. Heat the oil in a massive saute pan and cook the chicken, shallots and garlic more than a pretty substantial heat for ten minutes right up until golden brown.

2. Include the wine, stock, mustard and tarragon. Cover and simmer gently for twenty minutes till the chicken is completely cooked via with no pink meat.

3. Take away from the heat and stir in the creme fraiche. Divide in between four plates, garnish with tarragon leaves and serve with the rice, sugar snap peas.

Your recipe note

Cook’s tip

To eliminate the skin from the chicken, loosen it somewhat then wrap a piece of kitchen paper about the thigh and pull the skin downwards to eliminate in 1 piece.