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Tarragon chicken
Ingredients (4 Servings)
- 1 tsp olive oil
- 4 essential Waitrose British Chicken Legs, skin removed
- 400g pack shallots, peeled
- 4 garlic cloves, halved
- 300ml dry white wine
- 300ml chicken stock
- 2 tsp wholegrain mustard
- 2 tbsp chopped tarragon plus a few leaves to garnish
- 2 tbsp essential Waitrose Half Fat British Crème Fraiche
- 200g long grain rice and 200g sugar snap peas, cooked to serve
Directions
- Heat the oil in a large sauté pan and cook the chicken, shallots, and garlic over 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.
Nutrition
Per serves- Calories:- 495
- Protein:- 31g
- Fat:- 18g
- Fiber:- 2g
- Sodium:- 320
- Carbohydrates:- 51g
