Midweek dinner: Chicken stew flavoured with tarragon
Creamy chicken stews laden with vegetables. Cosy up with a bowl of this aromatic fricassée (a stew made of meat browned in butter) with a side of mashed potatoes or rice
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 25m |
| SERVES | 6 |
1.3 kgs chicken, cut into large boneless cubes (around 40 gms each)
¼ cup (60 ml) olive oil
1 ¼ (350 ml) chicken stock
1 ½ tbsp (35 ml) red grape vinegar
1 tbsp Worcestershire sauce
1 bunch fresh tarragon, chopped or 1 tsp dried tarragon
2 sprigs fresh dill, chopped
½ cup (125 ml) cream
Salt and pepper to taste
Vegetables:
100 gms carrots, chopped
4 to 5 shallots (around 100 gms), chopped
¼ fennel (60 gms), chopped
3 cloves garlic, crushed with a little salt
1. Season the chicken with salt and pepper.
2. Sauté the chicken in the olive oil until lightly browned (not dark). Add all the vegetables and sauté for 2-3 minutes.
3. Add the chicken stock and let it bubble in the pan. Leave it to cook to reduce by half (about 8-10 minutes). Add the vinegar, Worcestershire sauce, dill and tarragon, and boil for a minute. Adjust the seasoning. Stir in the cream and serve immediately.
4. Optional garnish: Steam a selection of vegetables such as baby asparagus, broccoli, cauliflower and carrots and place on top of the chicken and serve.
Image courtesy: Shutterstock
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