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
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.