On the Grill
Chicken in Tarragon
Chicken in Tarragon
4
This delicious chicken in tarragon sauce recipe is quick and easy to make. Serve with seasonal greens and potatoes - perfect for a mid-week dinner.
Ingredients
- 8 chicken thighs, trimmed of excess fat
- Sea salt and freshly ground black pepper
- 1 tbsp. butter
- 1 tbsp. olive oil
- 4 garlic cloves, skin on and lightly crushed
- 1 lemon, quartered
- 8 spring onions, topped and tailed
- 1 tbsp. tarragon, chopped, plus whole leaves to garnish
- 50ml dry white wine, optional (or an extra 50ml stock, if not using)
- 150ml chicken stock
- 2 tbsp. full fat crème fraiche
Preparation
- Generously season the chicken with salt and pepper.
- Using the COOKING PAN, pre-heat the Multi Cooker to MEDIUM – HIGH. When the green light shows, add the butter and olive oil.
- Add the chicken thighs, skin side down. Allow to cook for several minutes, so that the skin begins to colour.
- Turn the chicken over and cook for several minutes, adding the garlic, lemon wedges, chopped tarragon and spring onions.
- Continue to cook, with the lid off, for 5 –10 minutes, until the chicken is evenly browned.
- Add the wine and allow to bubble, until slightly reduced.
- Add the stock and stir everything together to combine.
- Place the lid on the Multi Cooker and turn the heat down to LOW – MEDIUM. Cook for a further 20 minutes or until the chicken is thoroughly cooked through.
- Stir in the crème fraiche, check for seasoning and heat through.
- Serve with peas and a generous helping of sauce. Scatter with tarragon leaves.
