Chicken with Mushrooms and Tarragon

, from Issue #60, page 111. November, 2015
Photography Aaron McLean.
    Chicken with Mushrooms and Tarragon

    Chicken thighs are packed with flavour and pair beautifully with mushrooms, tarragon and sour cream to make a quick, delicious braise. Serve with cooked rice, pasta, mashed potatoes or slices of grilled sourdough bread and a salad.

    Serves: 4

    INGREDIENTS

    1 tablespoon olive oil
    knob of butter
    600 grams boneless chicken thighs, skin off
    1 onion, thinly sliced
    350 grams button mushrooms, thinly sliced
    2 cloves garlic, crushed
    2 teaspoons dried tarragon
    1 tablespoon Worcestershire sauce
    ½ cup chicken stock
    ½ cup sour cream
    1 teaspoon cornflour
    2 tablespoons finely chopped parsley
    sea salt and ground pepper

     

    METHOD

    Heat the oil and butter in a large sauté pan. Slice the chicken into 1cm wide strips and season well. 

    Cook in two batches over a high heat until lightly golden. Remove with a slotted spoon and set aside. Don’t wash the pan.

    Add the onion to the pan with a pinch of salt and cook for 4 minutes, adding a good splash of water if needed. Add the mushrooms and cook, stirring until they start to soften.

    Add the garlic, tarragon, Worcestershire sauce and the stock and bring to the boil. Add the chicken, along with any juices, and simmer for a few minutes to reduce a little. 

    Stir the sour cream and cornflour together and add to the pan. Simmer for 2 minutes then stir in the parsley. 

    Everyday Dish Issue #2

    Everyday Dish Issue #2

    Looking for something simple and delicious for dinner? The answer is in Everyday Dish – the second issue of the popular special release from Dish magazine. Everyday Dish is a collection of more than 120 Dish recipes selected for their ease and accessibility – it’s your solution to solving the problem of what to cook for dinner tonight.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue 128
    Check out our
    latest issue:

    Issue 128

    This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.