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Waitrose Extra Virgin Olive Oil1litre
1litreItem price
£8.95Price per unit
89.5p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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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Quantity of Waitrose Extra Virgin Olive Oil in trolley 0
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£8.95Price per unit
89.5p/100ml0 added
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Quantity of Essential Chicken Thigh Fillets, Skinless & Boneless in trolley 0
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£4.76 each est.Price per unit
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£3.50Price per unit
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60pPrice per unit
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£8.99Price per unit
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£3.30Price per unit
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95pPrice per unit
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£1.50Price per unit
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£1.45Price per unit
£7.25/kg