Ingredients
- 2 tbsp olive oil
- 6 small chicken breast
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2/3 cup white wine
- 1/2 cup chicken stock
- 2/3 cup cream
- 1 tbsp cornflour mixed with 1 tbsp water
- 2 tbsp dried tarragon, finely chopped
- 1 tsp parsley, finely chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat 1 1/2 tablespoons of olive oil in a large skillet over high heat.
- Season the chicken breasts generously with salt and pepper. Place ’em in the pan and cook for 3 to 5 minutes, until they are golden and caramelised, before turning them over. The best way to achieve a nice colour is to not move the chicken too often.
- Once the chicken is golden and caramelised on both sides, set aside on a plate. Note: The chicken does not need to be fully cooked through at this stage.
- Add the remaining 1/2 tablespoon of olive oil to the pan. Add onion and garlic; cook for a few minutes until they have softened.
- Pour the white wine into the pan and let it simmer for 4-5 minutes, until it has reduced slightly.
- Stir and then pour the chicken stock and cream into the pan. Add the tarragon and stir well. Let the sauce simmer on low heat for 5 minutes.
- Taste for seasoning and add sea salt and pepper, as needed.
- Slowly pour in the cornflour slurry, and keep stirring.
- Return the chicken to the pan, turn down the heat and cover with a lid. Cook for roughly 10 minutes, until the chicken pieces have cooked through.
- Top it off with some parsley or more tarragon and voila, your usual Big Chill order is ready!
Gouda Tip: To have the whole Big Chill experience at home, serve with a small portion of fusilli (topped off with the same tarragon sauce), whole wheat bread and bell peppers (tossed in olive oil & garlic).
Gouda Together 