Chicken with Mushrooms and Tarragon
Photography by Aaron McLean.
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
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.
Related Content
RecipeChicken with Spiced Bulgur Wheat and Apricot Stuffing
Article by Claire Aldous
RecipeMustard and Tarragon Roast Chicken
Article by Claire Aldous
RecipeChicken with Mushrooms, Bacon and Tomatoes
Article by Claire Aldous
RecipeRoasted Chicken Breast with Asparagus and Anchovy Walnut Cream
Article by Claire Aldous
latest issue:
Issue #99
Liven up your kitchen with fresh recipes for spring - beginning with a selection of feel-good recipes that will please more than just your tastebuds. We turn to the experts on gut health to serve up a menu that’s almost scientifically proven to be delicious! Next, we turn to Spain for a taste of the Mediterranean - think paella, prawns and plenty more. Want to keep things simple? Check out our outrageously good toasties and take your sandwich making skills to the next level or continue your Odyssey through the Mediterranean with a stop in Italy for a gorgeous round-up of pizzas and risottos. In a dish first, we have the ultimate ‘Dinner for Six’ that will impress your guests with an easy but elegant menu. And we have all your bases covered in our latest Food Fast section with our simple, quick meals for any night of the week!