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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.
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.
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 when made using specific products in recipe
Energy | 2,082kJ/ 495kcals |
|---|---|
Fat | 18g |
Saturated Fat | 5.7g |
Carbohydrates | 51.4g |
Sugars | 6.5g |
Fibre | 2.7g |
Protein | 31.9g |
Salt | 1.2g |
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