Creamy Tarragon Chicken
Ingredients:
- 1 Kg chicken thighs, diced into cubes
- 2 tbsp Anchor Lighthouse Plain Flour
- Salt & Pepper
- Oil for Frying
- 1 tbsp butter
- 1 small onion, diced
- 200g mushrooms, quartered
- 1/2 cup Anchor Tarragon Vinegar
- 1LT Chicken stock
- 150ml cream
Method:
- Pat chicken dry with paper towel. Place flour, salt and pepper in a large bowl and add chicken cubes. Mix until all chicken is well coated.
- In a large pot heat oil and butte. Brown chicken in batches to avoind crowding the pan. Add in onions and mushrooms and continue frying for a few minutes.
- Deglaze the pan by adding in the tarragon vinegar. Add chicken stock and reduce heat. Simmer for 25-35 minutes or until chicken is tender.
- Stir in cream and serve with rice or steamed vegetables.
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