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Creamy Chicken Tarragon
The first of our Autumn one pot recipes - creamy chicken tarragon. The infused White Condiment acts similar to adding white wine - giving a gentle acidity which helps to balance the cream and stock, while also enhancing the Tarragon flavour. This only takes 1 pot to make, perfect for a mid week meal. It's best served with potatoes, boiled or mashed!
Ingredients
- 1kg Chicken thighs
- Handful of tarragon, roughly shopped
- 2 tbsp Tarragon Infused White Condiment
- 230g Asparagus spears, chopped in half
- 1 tbsp olive oil
- 2 shallots, halved and sliced
- 2 cloves of garlic, minced
- 300ml single cream
- 200ml stock
Method
- Brown the chicken thighs with the shallots in a little olive oil.
- Once browned, add the stock, white condiment, garlic, fresh tarragon and cream
- Simmer for about 40 minutes until the liquid is reduced and thickened.
- Add the asparagus and simmer lightly for a further 5 minutes.
- Serve with baby new potatoes, rice or mashed potatoes.