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Sauvignon Chicken with Honey and Tarragon
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Make the whole dish omitting the crème fraîche and tarragon. Allow to cool then freeze in an airtight container for up to 1 month. Thaw overnight in the fridge, then reheat on the hob, stirring gently. Bring to the boil and simmer until piping hot. Add the crème fraîche and tarragon, as in Step 4.
Typical values per serving:
This recipe was first published in January 2005.