Tarragon Stew

It's a kind of Hungarian dish. We normally eat it as a soup but I kind a made it as a casserol dish with chicken. It was a success I will defenetly make it in the future and I hope some other people will like it too.

  • Total time: 30 minues

Serves: 2


  • 30 dkg Chicken diced
    2 handfulls peas
    2 handfulls corn
    2 carrots sliced
    3 dl double cream
    1 chicken cube
    2 tea spoon tarragon
    1 diced onion
    olive oil
    fresh lemon


  1. Put the diced onion and little olive oil into a dish and let it cook for 10 minutes. The best if you cover it and shake it sometimes.
  2. When the onion is ready add the diced chicken fillet, little salt, pepper and little water. Cook for 10-15 minutes
  3. While the meat is cooking prepare the vegetables and when the meat is cooked a bit add all to the dish and cook until the vegetables are ready
  4. Add the double cream and blend it.
  5. Add tarragon (fresh is the best), blend again and cook for an other 5 minutes
  6. Before serving add a few drops of lemon on top. Best with rice