Prep 15 m
Cook 25m


    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


    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

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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

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