Cornish Food Market

Sauteed Chicken with Tarragon, White Wine and Cream

Method

Pre heat the oven to 170 deg. Heat a small knob of butter and a splash of olive oil in an oven proof pan. Once the butter/oil mixture starts to foam throw in the garlic clove. Season the chicken pieces with salt and pepper then saut on all sides until they are golden brown, if the garlic looks like it is starting to brown remove it from the pan (burnt garlic is extremely unpleasant). When the chicken pieces are brown put the pan in the oven and roast until the juices run clear, this should take approximately twenty minutes depending on the size. Once the chicken is cooked through remove from the pan and keep warm. Place the pan back on the hob and deglaze with the wine, boil rapidly to cook off the alcohol and when reduced to around half the original volume stir in the mustard and most of the chopped tarragon. Take off the heat and immediately whisk in the double cream. Serve the chicken with the sauce poured over and garnish with a sprinkle of the remaining chopped tarragon.

Take it out of microwave and stick between 2 slices of bread

Ingredients

Serves 4

4 free range chicken thigh portions
Unsalted butter
Olive or sunflower oil
1 clove of garlic, crushed but not chopped
A small bunch of tarragon, chopped
A glass and a half of white wine
A heaped teaspoon of Dijon mustard
75ml of double cream