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Tarragon, white wine and chicken are a timeless combination. This dish uses all three for a delicious summery supper dish.
1 tsp olive oil
4 essential Waitrose British Chicken Legs, skin removed
400g pack shallots, peeled
4 garlic cloves, halved
300ml dry white wine
300ml chicken stock
2 tsp wholegrain mustard
2 tbsp chopped tarragon plus a few leaves to garnish
2 tbsp essential Waitrose Half Fat British Crème Fraiche
200g long grain rice and 200g sugar snap peas, cooked to serve
1. Heat the oil in a large sauté pan and cook the chicken, shallots and garlic over a fairly high heat for 10 minutes until golden brown.
2. Add the wine, stock, mustard and tarragon. Cover and simmer gently for 20 minutes until the chicken is completely cooked through with no pink meat.
3. Remove from the heat and stir in the crème fraiche. Divide between four plates, garnish with tarragon leaves and serve with the rice, sugar snap peas.
To remove the skin from the chicken, loosen it slightly then wrap a piece of kitchen paper around the thigh and pull the skin downwards to remove in one piece.
Typical values per serving:
This recipe was first published in June 2014.