Tarragon chicken
This healthier take on a creamy chicken casserole can be made ahead and frozen
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
- Heat 1 tbsp oil in a large non-stick frying pan and gently fry the shallots for 5 minutes until soft and lightly coloured. Add the garlic for the last minute of cooking time.
- Season the chicken thighs and add to the pan. Fry for 2-3 minutes, turning once until very lightly coloured. Pour in the wine and bring to the boil. Stir in the stock and return to a gentle simmer. Cook for 10 minutes.
- Mix the cornflour with ½ tbsp cold water and stir into the pan. As soon as the sauce thickens, stir in the crème fraîche and tarragon, then season. Remove from the heat. Serve with new potatoes.
WHY IT'S LIGHTER
Using cornflour to thicken rather than flour and butter cuts the fat content of this dish.
PER SERVING
295 kcalories, protein 39.6g, carbohydrate 5.1g, fat 11.1 g, saturated fat 4.1g, fibre 0.7g, salt 0.07 g
Recipe from olive magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1864634/
http://www.bbcgoodfood.com/recipes/1864634/
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Ingredients
- 1 tbsp sunflower oil
- 2 shallots , sliced
- 2 garlic cloves , crushed
- 8 boneless chicken thighs , skinless all fat trimmed
- 100ml dry white wine
- 400ml chicken stock
- ½ tbsp cornflour
- 3 tbsp half-fat crème fraîche
- 2 tbsp tarragon leaves, roughly snipped
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
Ingredients
- 1 tbsp sunflower oil
- 2 shallots , sliced
- 2 garlic cloves , crushed
- 8 boneless chicken thighs , skinless all fat trimmed
- 100ml dry white wine
- 400ml chicken stock
- ½ tbsp cornflour
- 3 tbsp half-fat crème fraîche
- 2 tbsp tarragon leaves, roughly snipped
PER SERVING
295 kcalories, protein 39.6g, carbohydrate 5.1g, fat 11.1 g, saturated fat 4.1g, fibre 0.7g, salt 0.07 g
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04 January 2012
bengal-mad rated and commented on this recipe
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04 April 2012
Marrrrrlaine rated and commented on this recipe
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