The Anonymous Widower

Tarragon Chicken

This is another of Lindsey Bareham’s recipes from The Times.  The original is here.

I started by chopping an onion in my little chopper.

An Onion In My Chopper

I continued by  gently frying it in some butter in my frying pan.

Spftening The Onion

This should take about 15 minutes. Whilst it was cooking, I cut up three mini chicken fillets into small pieces.

A peeled, finely chopped and crushed garlic clove with a pinch of salt was added to the onion and cooked for a couple of minutes.

The chicken was then added, turning the pieces as they changed colour.

Cooking The Chicken

A teaspoon of flour was then sprinkled over the top and stirred. 150 ml. of chicken stock was added and the mixture was allowed to bubble up and thicken. Season as required, add one teaspoon of chopped tarragon and three tablespoons of thick cream and then stirring occasionally, let it cook for 10-15 minutes or until the chicken is tender.

Finally adjust the seasoning to taste, with salt, pepper and lemon.

Dinner Is Served

It was good and I served it as Lindsey suggested with green beans and new potatoes.

September 18, 2013 - Posted by AnonW | Food | Chicken, Coeliac/Gluten-Free, Lindsey Bareham, Recipe