Bistro Bacon & Tarragon Chicken
Simple, creamy deliciousness – this chicken dish will never fail to have you in raptures, says cookbook author Nici Wickes.
Tips:
Sour cream will work in place of crème fraîche, just use a little less as its flavour is stronger.
Use bone-in thighs or drums if you can’t find chicken marylands.
INGREDIENTS:
1 tablespoon olive oil
2 whole chicken marylands (thigh with drumstick)
1 onion, finely diced
2 rashers streaky bacon, diced
4-6 brown mushrooms, sliced thinly
2 teaspoons dried tarragon
2 teaspoons wholegrain mustard
1⁄4 cup white wine
1⁄2 cup vegetable or chicken stock
1⁄2 cup crème fraîche
1⁄2 teaspoon sea salt
a grind of black pepper
chopped parsley to serve
METHOD:
Heat oil in a medium pan and fry the chicken marylands until golden on both sides. Remove from the pan.
Fry the onion and bacon for 7-10 minutes, until the onion has softened and the bacon has given up its fat.
Pop the chicken back into the pan. Add the mushrooms, tarragon, mustard and wine and simmer for 2 minutes. Pour in the stock, cover and simmer for 20 minutes.
Stir in the crème fraîche and seasoning and simmer for 5 minutes until it’s lovely and creamy. Taste to see if it needs more salt or pepper.
Top with chopped parsley, and serve with roasted pumpkin or a green salad.
Serves 2
Recipe from More From a Quiet Kitchen
By Nici Wickes
Publisher Bateman Books
