Chicken in tarragon and mustard sauceby ellie brooks
|Preperation time: 5 mins
Cooking time: 30 mins
|2 tbsp sunflower oil;
600g chicken thigh fillets;
150ml chicken stock;
200ml creme fraiche;
1 tbsp coarse grain mustard;
10g fresh tarragon;
Rice and green beans to serve.
|Heat the oil in a non-stick frying pan and brown
the chicken all over.
Transfer the meat to a large saucepan and add the stock. Season, cover and simmer for 10 minutes. Add the creme fraiche, mustard and tarragon. Simmer uncovered for 10 minutes, making sure the chicken is cooked through before serving with rice and vegetables.
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