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Food Cooking and Cuisines

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
Ingredients

    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

Ingredient Substitution Guide

METHOD

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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