A simple chicken recipe with a mild, yummy sauce for the mashed potato to soak up :)
Course: Dinner
Cuisine: Clean Eating
Keyword: Chicken with tarragon cream sauce
Servings: 6people
Author: Stephanie
Ingredients
6Chicken thighs Skin left on
½CupHeavy cream
1Onion Sliced finely, optional
2tbspButter
1Garlic clove Minced
1CupChicken stock
2tbspOlive oil
Salt & Pepper For seasoning
2 tbspTarragon Fresh, leaves removed and chopped finely
1tspTarragon Leaves, for garnishing
Instructions
In a large frying pan, add the olive oil and heat on a medium heat setting
Brown the chicken thighs, skin down. Turn over after 3-4 minutes and cook on the under side. Turn again until the chicken thighs are fully cooked through and any juices run clear. Put on a plate and leave to one side
Turn the heat down on your cooker top. In your frying pan, add a little more Olive oil and if you're using onion, gently fry the sliced onion until soft and cooked through and the garlic, making sure the heat is low enough that the garlic doesn't burn (it turns bitter if it burns)
Add the chicken stock, butter and cream and combine. As the butter melts into the cream, use a spatula to scrap any chicken bits off the bottom of the pan and combine into the sauce
Add the chopped Tarragon and then season the sauce well with salt and pepper
Simmer the sauce for a few minutes on a low heat
Plate up the chicken thighs and then divide the sauce over each chicken thigh
Scatter the remaining Tarragon over the chicken and serve with mashed potatoes and vegetables