Tarragon Chicken

The diced Chicken promotion rages on and is going down a treat in store. I loved the curry although i may leave the seeds of the chilis out the next time. Hot Hot Hot !! Delicious though and cooks away without too much faffing about. Phew – it’s getting busy around here. This is another recipe I tried out and It was a big hit with the lads but also so easy and quick. Its already in the same time it took to cook the rice. That ‘s a winner in my book ….
Try it and see. Yum

Quick and Easy

Tarragon Chicken
50g of butter
450g of Diced Chicken Fillet (€4.50 or 2 for €8)
Salt and black pepper
300mls of Chicken stock
1 tub (250g) of crème fraiche
6 tbsp. chopped fresh tarragon. (Dried will suffice reduce to 2 tbsp. See below)
Melt butter in a frying pan on a high heat and when foaming, add diced chicken. Season with salt and pepper and seal the chicken for 5-6 minutes until browned, then stir in the remaining ingredients.
Mix well together scraping the bottom of the pan, stirring the brown pieces into the sauce.
Bring to the boil and turn down to a simmer for about 8 minutes or until the sauce has reduced and thickened and chicken is cooked through.
Serve with new potatoes, rice or roasted mix veg. yum!!

#Tips from the butchers wife.
If you don’t have fresh herbs to hand substitute with dried but just reduce the volume to about a third. Bay leaves are the exception to this rule. They loose much of their flavour dried so double the volume.
When you have a glut of herbs you can freeze them in ice cube trays with water or chopped into ice cube trays and covered in olive oil. When frozen you can take them out of the ice cube trays and store in a little container.