Sunday, February 11, 2018

Creamy tarragon chicken with apples

A huge hit with the whole family - they finished every last drop. And I can't blame them, the sauce was really wonderful. Next time, I plan to add a little bit of chili (at the same time as the garlic) to amp up the heat, but it was great just like this too.

Creamy tarragon chicken with apples
Serves 4

400 g boneless chicken thighs, cut into smaller pieces
1 yellow onion, diced
2 garlic cloves, minced
1 tbsp butter
1/2 tbsp dried tarragon
2 red apples, cored and cut into small wedges (no need to peel them)
500 ml water
1 chicken stock cube (or 1 tbsp concentrated chicken stock)
200 ml cream
1 tbsp corn starch, plus water
zest from 1 lemon
salt, pepper

Start by melting the butter in a big pot. Fry the onion and garlic for a few minutes on medium heat. Add apples, tarragon and chicken. Season with salt and pepper. Fry for a little bit and add the water and chicken stock. Cook for about 15 minutes, the chicken should be well cooked through at this point.

Add the cream, and cook for a few minutes longer. Stir together corn starch with water to make a slurry, and add this into your sauce (which should look quite thin and watery, but will thicken up beautifully in a few minutes.) And for the final touch, add lemon zest and see if you want any more salt or pepper.

Serve with rice.


misaacka said...

This sounds so lovely. I’d never thought of apples and tarragon, but it makes perfect sense. Can’t wait to try this!

Abella Rez said...

Hey Anne,
Your article on chicken with apple is really good, it makes my mouth watery, I have also written some stuff on chicken serve with rice & you will glad to hear that we are the Number #1 Basmati rice Manufacturer in Australia .
You should check our website.


Once again thanks for your recipe.

Anonymous said...

My spouse and I stumbled over here by a different page and thought I
should check things out. I like what I see so now i am following you.

Look forward to looking into your web page repeatedly.