Simple recipe with a few pantry staples, but the result is absolutely gorgeous, perfect for a mid week meal. I used full fat crème fraiche for this recipe, whilst it turned out well next time I will stick to half fat, to make it healthier.
Ingredients:
- 430 gms diced chicken (Waitrose insists on packing diced chicken precisely at this quantity)
- 1/2 tsp dried tarragon
- 1/2 cup white wine
- 1 medium onion finely chopped
- 2 cloves of garlic finely chopped
- 200 ml crème fraiche
- Cornflour (for thickening sauce)
- Salt and pepper
- 1tbsp Olive oil
- 1 tbsp Butter/ Margarine
Method:
Heat the olive oil and butter in a pan
Add chopped garlic and onions and fry for a couple of minutes
Add the chicken and dried tarragon and cook for about 6 minutes.
Add the white wine and cook till wine disappears.
Add crème fraiche and 1/2 cup of water and cook for a couple of minutes.
Mix cornflour with water and add to the pan.
Cook for a couple of minutes and serve hot with rice.
Mrs. Mack's Spice of Life! 