Midweek dinner: Chicken stew flavoured with tarragon

Name: Midweek dinner: Chicken stew flavoured with tarragon
Prep time: 15m
Cook time: 25m
Yield: 6
Cuisine: European

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

GN Archives

Cuisine:European

Cook time:25m

Prep time:15m

Servings: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

Email this grocery list

Ingredient Substitution Guide

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

Do you have a favourite recipe to share? Write to us at food@gulfnews.com

Tell us more about your favourite dishes or recipes at food@gulfnews.com

Get the latest news and updates straight to your inbox